Chicken Breast with Rosemary and Lemon

Name: Chicken Breast with Rosemary and Lemon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Französische Küche
Ingredients: 500 g chicken breast fillet without skin; 100 g yellow onion; 4 tbsp extra virgin olive oil; 1 tbsp dried rosemary; 1 tsp lemon zest (finely grated); 200 ml whipping cream 32% fat; 1 pinch table salt; 1 pinch ground black pepper

2 servings

Under an hour

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Ingredients

500 g chicken breast fillet without skin
100 g yellow onion
4 tbsp extra virgin olive oil
1 tbsp dried rosemary
1 tsp lemon zest (finely grated)
200 ml whipping cream 32% fat
1 pinch table salt
1 pinch ground black pepper

Preparation

1
Preheat the oven to 220–225 °C and prepare a large, oven-safe pan.
2
Wash the chicken breast fillets, pat them dry, and season generously with salt and pepper on both sides. Peel the onion and dice it finely.
3
Heat 4 tbsp olive oil in the prepared pan over medium heat. Add the diced onion and sauté until translucent for about 2–3 minutes.
4
Add the chicken breast fillets to the pan with the onion and sear until golden brown for about 3–4 minutes on each side.
5
Add the dried rosemary and grated lemon zest and mix everything well. Pour in the whipping cream, transfer the pan to the preheated oven, and cook for about 23–25 minutes at 220–225 °C until done.
6
Arrange the chicken breast fillets on two plates, pour the sauce from the pan over them, and serve immediately. Fresh baguette or small roasted potatoes pair excellently with this.

Knuspr-Küche

Servieren Sie dieses Gericht mit einem knusprigen Baguette, um die köstliche Rosmarin-Sahnesauce bis zum letzten Tropfen zu genießen. Ein leichter Weißwein passt hervorragend dazu.