This dish tastes rich and flavorful, but doesn’t feel heavy. It’s great in spring or summer, with a great glass of wine.
Parmigiano Reggiano cheese
Salt (to taste)
Pepper (to taste)
Start by cutting your chicken breasts into thin fillets. Next, season them with salt and pepper, and dust both sides with flour.
Sauté the breasts in olive until they are golden brown on each side, and then set aside to rest.
There will be brown caramelization in the pan, which will be great for your sauce. Add olive oil as needed, and then sauté the onions and garlic until they are caramelized. Add your rosemary and lemon zest toward the end so that they don’t over cook, then deglaze your pan with white wine, reduce it, then add a tablespoon or two of butter, and reduce the heat. The rosemary and lemon zest will also go a long way, so you won’t need to add a lot.
Once the butter is incorporated, add the juice of 1/2 to 1 lemon (adding this at the end keeps the lemon flavor bright). Finish by seasoning with salt and pepper to taste, then spoon the sauce over your cooked chicken breasts, and garnish with parmesan cheese and parsley.