iNGREDIENTS
1 tablespoon olive oil
4 (454 g) boneless, skinless chicken breasts
½ carton (240 mL) CAMPBELL'S® Stock First™ Chicken Stock
½ teaspoon fresh rosemary, chopped
⅛ teaspoon black pepper, ground
¼ teaspoon lemon zest, grated
DIRECTIONS
1. Heat oil in frying pan on medium-high heat. Place chicken in pan and cook until each side is browned, approximately 4 minutes per side.
2. Add stock to deglaze the pan, cook covered for 2 minutes. Uncover and reduce for 5 minutes until stock is slightly thickened, turning chicken occasionally. When stock is reduced by half, add rosemary, pepper and lemon zest and cook for 2 minutes.
3. Arrange chicken breasts on plates and spoon sauce over chicken.
