Rosemary Lemon Chicken

"You can't beat the flavor of fresh herbs."

Ok.  Tell the truth.  I know those dried herbs and spices in your cupboard have probably been sitting there for months or even years.  I know the fresh herbs seem like they cost more but, if you think about it, you are paying over $3 a bottle for dried herbs that you may only use once or twice.  Besides, there are very few dried herbs that can replace the robust flavor contained in fresh.  This dish is the prime example where you have to use fresh rosemary and fresh squeezed lemon juice to get great results.

Rosemary:  It has a fragrant, piney flavor and goes great with pork, chicken, soups and vegetable dishes.  Since it is such an aromatic herb I would not recommend it for more delicate proteins like fish or seafood because it would definitely be overpowering.  I like to use fresh rosemary and thyme when I roast a pork loin or use it in a sauce for chicken, like the recipe to follow.  This herb also works well when used in polenta which has been cooked, cooled, and cut into wedges and then baked or fried until crispy.  I also came across some great recipes for rosemary potato dishes.

Rosemary Lemon Chicken

Ingredients:

6 boneless, skinless chicken breasts
salt and pepper
olive oil
2 garlic cloves, minced
8 oz. pkg. cremini mushrooms, sliced
juice from 1 lemon
1 to 2 sprigs of rosemary, chopped
1/2 C. chicken stock
1 Tbsp. butter
1 Tbsp. chopped fresh parsley

In a large saute pan, drizzle the olive oil and place the seasoned chicken breasts in the warm pan.  Sear until brown and releases easily from the pan.  Flip and brown on the other side.  Depending on the size of the chicken breasts, probably about 5 minutes on each side.  Remove from pan.  Add the minced garlic to the pan and cook for a minute, being careful not to burn.  Deglaze the pan by adding the chicken stock and lemon juice.  Add the sliced mushrooms and rosemary.  Cook until mushrooms are tender.  Season with salt and pepper, to taste.  When the sauce is slightly reduced, add the pat of butter.  Place the chicken breasts back into the pan to warm and toss with sauce.  Place on a plate and drizzle with the mushrooms and sauce.  Top with chopped parsley and serve.