Rosemary Lemon Chicken

Hello wonderful readers and happy fall! I know I’ve been away for a few months and I apologize for leaving y’all high and dry. I’ve been working on improving my food photography to make my recipes more attractive as well as practicing a gluten free diet (or at least as close as I can manage. It’s really hard!). I’ve been trying lots of new recipes minus flour, rice and sugar, like this one.

I’m absolutely in love with my Chicken with Capers recipe and make it at least once a month. It’s healthy, delicious, easy to make and a big time crowd pleaser. This Rosemary Lemon Chicken recipe is something I created as a variation on my favorite recipe. I hope you like it!

You can skip the brining if you’re trying to keep your salt intake low or you’re short on time, but I’ve become a big fan of brining my chicken for almost every recipe. Brining makes my world a happier place.

If you like the recipe, please be sure to tell me! I’d love your feedback.

• 1/8 cup salt plus extra for seasoning
• 4 tbspns olive oil
• 2 rosemary sprigs
• 2 cloves garlic
• 2 chicken breasts
• 1/4 cup chicken broth
• 1 lemon
• 1 tbsp capers

Chicken with Capers and Orzo

For the chicken:

Recipe from http://www.wearenotmartha.com/2010/04/chicken-cutlets-with-tomatoes-and-capers/

• About 8 tablespoons olive oil
• 4 cloves garlic, thinly sliced or minced
• 2 cups halved and washed cherry/grape tomatoes
• salt
• 3 thinly sliced boneless chicken breasts (or chicken cutlets or chicken tenders)
• flour for dusting
• 8 fresh sage leaves (I ended up using more!)
• 1/3 cups white wine or water
• 3 Tablespoons drained capers
• crushed red chile flakes (if desired)