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Ingredientes
- 3 x or possibly 4 chicken breasts, pounded thin salt & pepper flour for dredging
- 3 Tbsp. extra virgin olive oil
- 1 lrg onion, sliced thinly Peel of half a lemon, white pith removed, cut into thin strips
- 2 lrg cloves of garlic, chopped
- 1 1/2 tsp rosemary leaves
- 1 Tbsp. honey
- 1/4 c. fresh lemon juice
- 1 c. chicken broth
Direcciones
- Preheat oven to 400 degrees. Season chicken with salt & pepper. Dredge in flour and pat off excess. Heat a large skillet over medium heat and add in 2 Tbsp. oil. Add in the chicken and saute/fry till golden brown, about 5 min per side. Remove chicken from skillet and reserve.
- Throw away oil from skillet and wipe out with paper towel. Add in remaining oil and heat over medium heat. Add in the onion and cook till golden brown, about 10 to 12 min. Add in lemon zest, garlic, and rosemary and cook 2 min more. Add in the honey, lemon juice and broth, increase the heat and bring to a simmer.
- Use a slotted spoon to transfer the onions to a 9x13 inch oven proof dish and spread them over the bottom. Arrange the chicken over the onions.
- Pour the cooking liquid over the chicken. Season with salt & pepper to taste. Bake , basting every 15 min, till cooked through, about 45 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 983g | |
| Calories 1352 | |
| Calories from Fat 770 | 57% |
| Total Fat 86.21g | 108% |
| Saturated Fat 18.81g | 75% |
| Trans Fat 0.59g | |
| Cholesterol 312mg | 104% |
| Sodium 689mg | 29% |
| Potassium 1562mg | 45% |
| Total Carbs 37.28g | 10% |
| Dietary Fiber 4.3g | 14% |
| Sugars 24.43g | 16% |
| Protein 105.81g | 169% |
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