On the Grill
Lemon-Rosemary Chicken
Almond Rice Pilaf and Steamed Peas
Ingredients
- 1 lemon
- 2 lb boneless, skinless chicken breasts
- ¼ cup all purpose flour
- 4 Tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 Tbsp chopped fresh rosemary
- 1 cup chicken broth
Instructions
- Grate zest and squeeze juice from lemon. Halve chicken crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Place flour in a shallow bowl; dredge chicken in flour, shaking off excess.
- Cook chicken, in batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 4 minutes per side or until browned. Remove chicken from skillet, and keep warm.
- Reduce heat to medium; add garlic, rosemary, broth, lemon zest and juice. Cook 5 minutes or until reduced by half. Return chicken to skillet, and cook until chicken is done. Spoon sauce over chicken.
Side Dish Ingredients
- 2 Tbsp butter
- ½ cup slivered almonds
- 3 cups water
- 1½ cups long-grain white rice
- 2 Tbsp chopped fresh parsley
- 1 (12-oz) pkg frozen green peas
Side Dish Instructions
- Melt butter in a large saucepan over medium-high heat; add nuts, and cook 1 minute. Add water to pan; bring to a boil. Stir in rice; cover, reduce heat, and simmer 20 minutes.
- Remove from heat; let stand 5 minutes. Stir in parsley; season with salt and pepper to taste.
- Cook peas according to package directions; season with salt and pepper to taste.
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