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Rosemary Lemon Chicken Strips

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 lengthwiseFreshly squeezed juice of ½ lemon
Needles from 1 sprig fresh rosemary (or a pinch dried)


  1. 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.
  2. 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

Courtesy of http://www.fitpregnancy.com/recipe-finder/mom-appetit-recipe/rosemary-lemon-chicken-strips