Photography: Andre Martin
Pan-fried chicken breast with rosemary and lemon
By Suzanne Gibbs
Pan-fried chicken breast with rosemary and lemon
From the March 2006 issue of
Australian Table magazine.
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INGREDIENTS
4 chicken breast fillets
¼ cup (35g) seasoned flour
½ cup (125ml) olive oil
2 sprigs rosemary, leaves removed
grated rind and juice of 2 lemons
4 baby eggplant, halved lengthways, chargrilled
cos or other salad leaves, to serve
METHOD
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.
Heat oil in a large frying pan on low. Cook rosemary for 2 minutes. Increase heat to medium and sauté 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.
Place eggplant on serving plates and top with chicken. Drizzle with pan juices and serve with salad.
