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Quick & Easy Rosemary Chicken Skillet Recipe

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This recipe for Quick & Easy Rosemary Chicken Skillet is from The St. Margaret's Episcopal School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients (based on approx. 1# of meat or servings for 3-4)

Chicken boneless skinless breasts (or strips would also work)
Salt & pepper (in lieu of salt & pepper, you can use a dash of Lawry's seasoning salt.)
Rosemary (dried) 2 tbsp.
flour (3/4 - to 1 cup)
Butter (1/2 - 1 stick)
2 eggs (separate the whites)
Directions:
Directions:
This is a great "throw together" meal -- measurements are approx. as I do not have the recipe written down, but it's always a hit and it's ready in no time.

Optional - This is a trick I use for chicken: Use a meat tenderizer to pound your breasts thinner (approx. 1/4 inch.) This makes for much faster cooking! (Your kids make enjoy helping with this step, too!)

- In skillet on medium high heat, throw in 1/2 stick of butter. (OK, I didn't say this is a lowfat recipe!)
-Take a Ziplock bag and combine the flour with the rosemary.
-Separate your whites from the yokes and briefly mix w/ a fork.
-Wash your chicken and lightly season with Lawry's seasoning salt.
-Dip the chicken into the egg white first and lightly dust in the Ziplock to coat with the flour/Rosemary coating.
-Pan fry it. (If you need more butter, you can add.)
Personal Notes:
Personal Notes:
My kids are not "saucy" types and this chicken can stand on its own without anything else. (I typically serve with rice or cous cous, and a veggie.)

You'll have a tasty chicken dish within 20 minutes start to finish! Hope you'll enjoy!

 

 

 

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