Rosemary Lemon Chicken with Creamy Lemon Rice

(4 servings)

Rosemary lemon chicken ingredients:

  • 4 boneless skinless chicken breasts
  • Milk
  • Flour
  • Juice of 1 lemon
  • 4 Tbsp Beyond the Olive Meyer lemon flavored olive oil
  • 2 cloves garlic
  • 1 tsp fresh rosemary
  • 1/4 cup white wine
  • 1/2 tsp salt
  • 1/2 cup chicken broth
  • 1/4 cup capers
  • 2 Tbsp butter
  • 2 Tbsp chopped parsley
  • Pepper


Dip chicken in milk and dredge in flour. Add olive oil to skillet at medium heat. Add chicken and cook for 4 minutes each side or until golden brown. Remove chicken and set aside. Place all remaining ingredients except parsley into skillet. Turn heat to low and add a small amount of flour and whisk until sauce thickens. Return chicken to skillet, cover and cook for 5 minutes on medium heat. Place chicken on platter, pour sauce over chicken, garnish with parsley and pepper.

Creamy lemon rice ingredients:

  • 1¼ cups water
  • 1 cup chicken broth
  • 2 Tbsp fresh lemon juice
  • 1¼ cup white rice
  • ½ cup heavy cream
  • 2 Tbsp chopped fresh chives
  • Salt & pepper


Boil water, chicken broth and lemon juice in a saucepan over high heat. Add rice, cover, reduce heat to low and simmer 20 minutes. Stir in cream and cook over medium heat until sauce thickens (1-2 minutes). Season with salt and pepper, garnish with chives.