Photography: Andre Martin

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Special options: Egg free, Heart friendly, Lactose free, Low Carb, Nut free
Course: Main
Favourite flavours: Chicken, Easy recipes

Pan-fried chicken breast with rosemary and lemon

From the March 2006 issue of Australian Table magazine. Subscribe here.

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.