Lemon Rosemary Chicken

Ingredients · for 4 (scales to your household)

• 4 Boneless skinless chicken breast halves $15.00
• 1/4 teaspoon Salt $0.01
• 1/4 teaspoon Pepper $0.03
• 2 teaspoons Canola oil $0.04
• 1 Shallot $0.26
• 1 tablespoon Rosemary $0.22
• 1/2 cup Reduced-sodium chicken broth $0.26
• 2 teaspoons Lemon zest $0.20
• 4 1/2 teaspoons lemon juice $0.32
• 1/4 cup Cold butter $0.85

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat the oven to 400°F. Sprinkle the chicken with salt and pepper.
2. In a large cast-iron skillet or other heavy skillet, heat the oil over medium heat, and brown the chicken on both sides.
3. Transfer the chicken to a 15x10x1-inch baking pan, reserving the drippings in the skillet. Bake the chicken, uncovered, until a thermometer reads 165°, 8 to 10 minutes. Editor's Tip: A meat thermometer can be helpful in reaching the perfect temperature, without any guesswork.
4. In the same skillet, cook and stir the shallot and rosemary in the drippings until tender. Stir in the broth. Bring to a boil, and cook until the liquid is reduced by half. Reduce the heat to low, and stir in the lemon zest and juice. Whisk in the butter, 1 tablespoon at a time, until the sauce is creamy. Serve the sauce over the chicken.

Per serving