LEMON ROSEMARY CHICKEN SKILLET
Serves 2
The simple pan-sauce technique used in this recipe can be tweaked and applied to other meats and proteins cooked in a single skillet.
Canned coconut milk and its fat add richness here, but its flavor is not pronounced.
Serve with sauteed carrots.
Adapted from “The Everything Healthy Meal Prep Book,” by Tina Chow (Adams Media, 2018).
1 large shallot
Leaves from 1 or 2 stems
fresh rosemary
2 cloves garlic
Two 6-ounce boneless, skinless chicken breast halves (no tenderloins attached)
1/2 teaspoon kosher salt,
or more as needed
1/2 teaspoon freshly ground black pepper, or more as needed 2 tablespoon vegetable
or grapeseed oil
1 cup chicken broth, preferably no salt added
2/3 cup coconut milk, preferably Aroy-D brand
1/2 lemon
Finely chop the shallot (to yield at least 1/4 cup). Mince the rosemary leaves (to yield at least 1 tablespoon) and the garlic.
If your chicken breast halves are of uneven thickness, place plastic wrap over them on a cutting board and use a rolling pin or mallet to pound them into an even thickness of about 3/4 inch. Season on both sides with half the salt and pepper.
Heat the oil in a medium skillet over medium heat. Once the oil shimmers, add the chicken and cook for about 3 minutes on each side, until lightly browned in spots. Transfer to a plate.
Add the shallot to the pan; cook for about 2 minutes, so it softens, then stir in the garlic and 2 teaspoons of the rosemary, the broth, coconut milk and the remaining salt and pepper.
Cook for about 10 minutes, stirring occasionally. The liquid should reduce, to form a thickened sauce.
Squeeze the juice of the lemon half (about 2 tablespoons) into the sauce, then return the chicken to the pan, turning to coat it evenly.
Cook for a minute or two, to make sure the chicken is cooked through and warm. Taste, and add more salt and/or pepper, as needed.
Sprinkle the remaining teaspoon of rosemary over each portion and serve hot. Nutrition | Calories: 500; Total
Fat: 34 g; Saturated Fat: 17 g; Cholesterol: 125 mg; Sodium: 410 mg; Total Carbohydrates: 10 g; Dietary Fiber: 0 g; Sugars: 3 g; Protein: 41 g.