Recipe

Pan-fried chicken breast with rosemary and lemon

Mar 29, 2014 1:00pm
  • 8 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Pan-fried chicken breast with rosemary and lemon
  • 4 chicken breast fillets
  • 1/4 cup (35g) seasoned flour
  • 1/2 cup (125ml) olive oil
  • 2 sprigs rosemary, leaves removed
  • grated rind, juice of 2 lemons
  • 4 baby eggplant, halved lengthways, chargrilled
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Method

Pan-fried chicken breast with rosemary and lemon
  • 1
    Pat chicken dry with paper towel. Flatten each fillet lightly with a rolling pin and slice diagonally into 2 or 3 slices Dust chicken lightly with seasoned flour, shaking off any excess.
  • 2
    Heat oil in a large frying pan on low. Cook rosemary for 2 minutes. Increase heat to medium and saute chicken in batches for 3 minutes each side, until golden. Remove chicken. Add lemon rind and juice. Return chicken to pan and cook for 4-5 minutes, turning frequently, until cooked through.
  • 3
    Place eggplant on serving plates and top with chicken. Drizzle with pan juices and serve with salad.

Notes

Kid-friendly variation: if your children don't like eggplant, chargrill a vegetable they do like, such as capsicum, asparagus or zucchini.

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