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Rosemary Lemon Chicken

Source of Recipe


U.S.A. Rice






List of Ingredients



• 3 cloves garlic, minced
  
• 1/4 cup dry white wine
  
• 1 Tbsp finely chopped fresh rosemary
  
• 1 Tbsp vegetable oil
  
• 1 Tbsp soy sauce
  
• 1 tsp granulated sugar
  
• 1 tsp ground black pepper, divided
  
• 6 boneless, skinless chicken breasts
  
• 3 cups hot, cooked rice
  
• 10 spears asparagus, blanched and cut into 1-inch pieces
  
• 1 tsp grated lemon rind
  
• 1/2 tsp salt
  
• Lemon slices and fresh rosemary sprigs
  






Instructions



1. In a large, shallow dish or large resealable bag, combine the garlic, wine, rosemary, oil, soy sauce, sugar and 1/2 teaspoon pepper. Add chicken, turning to coat; cover and marinate in refrigerator for at least one hour.
   
   
2. In a large, lightly greased skillet, cook chicken with marinade over medium-high heat, about 7 minutes on each side or until brown and no longer pink in the center.
   
   
3. In a medium bowl, combine rice, asparagus, lemon rind, remaining pepper and salt. To serve, divide rice among 6 individual plates. Cut chicken into strips; fan over rice. Garnish with lemon slices and rosemary.
   
   Makes 6 servings.