This lemon-rosemary chicken is my favorite type of recipe, the kind that looks so elegant it dupes eaters into thinking you spent hours planning, cooking, and cleaning, when in reality you cooked the entire thing start to finish plus cleaned the kitchen (cough, one pan) in the time span it took to watch one episode of The Real Housewives.
Pro Tip: pounding your chicken breasts to 1/2 inch thickness allows for super even and fast cooking.
I usually always have chicken, lemons, wine (duh), rosemary and stock on hand, but can also easily substitute white wine vinegar for the lemon juice, omit the wine completely if necessary, or swap the rosemary for any other fresh herb, and it's every bit as delicious.
4 chicken breasts, pounded to 1/2 inch thickness
3 tbsp. canola oil
1 tbsp. minced garlic
1 tbsp. minced shallot
1/2 cup dry white wine
1/2 cup chicken stock
juice of 1/2 lemon
1 tsp. minced rosemary
1 tbsp. butter
2 tsp. capers (optional)
Season chicken with salt and pepper. Cook in oil in cast iron skillet until cooked through, 165 degrees, approximately 6 minutes per side.
Lower heat, add more oil if necessary, add shallot and sauté for 1 minute, add garlic, cook 30 seconds.
Deglaze pan with white wine, scraping chicken bits off bottom of pan. Simmer until barely any wine remains in pan, "au sec".
Add chicken stock, simmer for an additional 2 minutes.
Off heat add lemon juice, rosemary and swirl in the tbsp. butter. (add capers if using)
Serve chicken with sauce and additional lemon wedges.