|2 tablespoons olive oil (or 1 each butter and olive oil)||½ teaspoon salt, plus additional to taste|
|680g boneless chicken breast, sliced against the grain into ½-inch thick medallions (it’s easiest to slice the chicken when slightly frozen)||Freshly ground black pepper|
|4 garlic cloves, peeled and halved lengthwise||Freshly squeezed juice of ½ lemon|
|Needles from 1 sprig fresh rosemary (or a pinch dried)|
- In a large, heavy pan over medium-high heat, warm the oil. Add the chicken, garlic, rosemary, salt and pepper and cook undisturbed until the chicken begins to brown, 2 minutes. Turn the chicken strips and continue to cook, tossing a few more times, until cooked through, 6 to 8 minutes.
- Take the pan off the heat; squeeze in the lemon juice and stir well. Taste and season with a pinch of salt if needed.
Serve with rice and broccoli