Lemon Rosemary Chicken
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Serves 4

3 lemons
4 boneless skinless chicken breasts
1 teaspoon Jane's Krazy Mixed-Up Salts
3 tablespoons olive oil
1/4 teaspoon ground black pepper
4 large sprigs fresh rosemary

Cut two of the lemons in half, and squeeze juice from one halved lemon on chicken breasts. Sprinkle both sides with Jane's salts. Heat oil in a heavy skillet over medium  heat. When oil is hot, place seasoned chicken in skillet. Saute chicken, adding juice from one more lemon and pepper. Saute for about five to six minutes on each side. Add a large sprig of fresh rosemary on top of each chicken breast. Put lid on skillet and turn heat off. (If electric stove, remove from the burner.) Let stand, covered, for 15-20 more minutes and serve with last lemon - thinly sliced. Serve whole or cut in strips and serve over rice or on top of salad greens.

This recipe is shared May 15-19, 2017
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Ro's recipes are sponsored by Banks Market on Lone Oak Road in Paducah, KY.
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Published 10:15 PM, Sunday May. 14, 2017
Updated 10:21 PM, Sunday May. 14, 2017