Chicken-Lemon Rosemary
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VERSION #1 - ok (may have been semi-dry)
- 4 boneless skinless chicken breasts (1.25 lb)
- 1 1/4 tsp lemon pepper
- 3 tbsp butter
- 3 tbsp lemon juice (1 lemon gives ~ 3tbsp)
- 5 cloves garlic minced (I used about 2)
- 1/2 cup chicken broth
- 1 1/4 tsp freshly chopped rosemary
- 1 1/4 tsp freshly chopped parsley
- 1/4 red pepper flakes
- 2 tsp honey (or maple syrup)

Instructions:
1) Preheat oven to 425
2) In 1 cup measuring cup, combine 2 tbsp butter, lemon juice, garlic, chicken broth, rosemary, parsley, red pepper and honey. Microwave in 30 second increments until butter melts
3) Season chicken with lemon better and salt on both sides
4) Put 1 tbsp butter in cast iron skillet over medium high heat. Warm pan + melt butter
5) Sear chicken breast to brown them (about 2-3 min per side)
6) Pour sauce from step 2 into the skillet and transfer to oven
7) Cook 13-17 minutes until chicken reaches 165. May be shorter if chicken in strips. A few times during baking, spoon liquid over top to keep moist.


Original source: http://littlespicejar.com/easy-lemon-rosemary-chicken/


VERSION #2 -- Good
- Lemon juice
- 2 tbsp minced rosemary (fresh chopped)
- 2 lb chicken breast cut in 1/2
- 3/4 cut flour
- 2 tbsp olive oil
- salt + pepper
- lemon pepper

1) Preheat oven to 400
2) In bowl, put flouor, 1/2 tsp salt, 3/4 tsp pepper, some rosemary + lemon pepper
3) Dredge chicken in it
4) Heat oven proof skillet (cast iron) over med-high heat w/olive oil until warm
5) Brown each side of chicken in skillet (~4 min)
6) Transfer to oven + cook ~10-15 min until cooked (chicken 165 degrees)
7) When done, sprinkle liberally with lemon juice + sprinkle more salt/pepper/rosemary/lemon pepper mixture on top

Good served w/roasted veggies (chopped carrots for example tossed in oil + spices likek above) for ~40 min.

NOTE: This started with a heavily modified version from paper + could be modified more