Easy pan-roasted chicken breasts with lemon and rosemary pan sauce from Serious Eats

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Notes about this recipe

  • EdM on August 22, 2021

    Delicious sauce for both chicken and potatoes. Sauce enough for 3 or 4 servings, so make 3 or 4 (half-) breasts. If not homemade, some "low salt" broths may be too salty for reduced sauce, in which case use 2/3 broth, 1/3 water. Can use meyer lemons, as well as standard lemon juice. 150 degrees is the right internal temp when removing from oven, to remain moist.

  • apattin on March 09, 2019

    Very easy sauce. The gelatin works to stabilize it. It was just the right amount of lemon.

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