Chicken with Rosemary & Lemon Zest Reduction

Products you'll need:

CAMPBELL’S Stock First ® Chicken stock

CAMPBELL’S Stock First ® Chicken stock

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Ingredients

  • 1 tbsp (15 mL) olive oil
  • 4 boneless, skinless chicken breasts
  • 1/2 carton CAMPBELL’S Stock First ® Chicken stock
  • 1/2 tsp (3 mL) fresh rosemary leaves, chopped
  • 1/8 tsp (1 mL) black pepper, ground
  • 1/4 tsp (1 mL) lemon zest, grated

Directions

  1. Heat oil in frying pan on medium-high heat. Place chicken in pan and cook until each side is browned,approximately 4 minutes per side.
  2. Add stock to deglaze the pan,cook covered for 2 minutes. Uncover and reduce for 5 minutes until stock is slightly thickened,turning chicken occasionally. When stock is reduced by half,add rosemary,pepper and lemon zest and cook for 2 minutes.
  3. Arrange chicken breasts on plates and spoon sauce over chicken.

Recipe tips

  • Serve sprinkled with lemon zest with your favourite side dish and vegetables.
  • Instead of rosemary,substitute with any of your favourite herbs.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 170
Fat 7 g
Sodium 260 mg
Carbohydrate 1 g
Protein 25 g
  • Excellent source of protein

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