Garlic Chicken with Rosemary

Ingredients

• 1 lb thinly cut chicken cutlets 
• 0.3 cup flour all-purpose
• 2 tablespoons rosemary fresh chopped
• 6 cloves garlic minced
• 1  juice of lemon finely grated
• 1 cup chicken broth low-sodium
• 3 tablespoons olive oil 
• 4 servings salt and pepper 

Equipment

• frying pan

Directions

1. On a plate, mix flour with 1 Tbsp. rosemary, 1 tsp. salt and 1/2 tsp. pepper. Dredge chicken cutlets in seasoned flour; shake to remove excess.
2. Warm 2 Tbsp. oil in a large skillet over medium-high heat.
3. Add cutlets and cook until golden, 2 to 3 minutes per side.
4. Remove to a plate; cover loosely. Wipe out skillet, leaving behind browned bits.
5. Place skillet over low heat and warm 1 Tbsp. oil.
6. Add garlic and 1 Tbsp. rosemary; stir for 1 minute.
7. Add chicken broth and lemon zest and juice, scraping up browned bits on the skillet. Raise heat to medium; boil until sauce has thickened, about 5 minutes. Season with salt and pepper. Return chicken with juices to skillet, turning to coat.
8. Serve hot.