Pan-Fried Lemon-Rosemary Chicken

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In the olden times, our Christian brothers and sisters  referred to rosemary as the “Holy Herb”. Why? Well, based on Spanish legend, Mother Mary put her cloak over a rosemary bush during the Holy Family’s journey to faraway Egypt, turning the shade of the blossoms from white to blue.

In this day and age, we regard rosemary as a major herb-cuisine player used in most scrumptious dishes. It shines best with lamb or chicken, perfect with a lot of pasta dishes and salad dressings, and even makes a refreshing summer refreshment! Rosemary sometimes doubles up as a Christmas ornament, potpourri or as insect repellent, or its fanatstic scent used in oils and other aroma-generating  products.

Tonight, I combined it with my chicken and lemon. I loved the way the sauce coated the cooked chicken after I pan-fried and sliced it. The meat just absorbed a lot of the lemony flavor of the sauce, that plus the aromatic component of the rosemary herb. Obviuosly, I’m a big rosemary fan. People at Edsa Garden House (where I buy my fresh herbs), know how big a rosemary fan I am.

Okay what to do, you will need:

4 pcs chicken breasts, halved

juice of 1 lemon

4 cloves of garlic, minced

5 sprigs of rosemary, chopped

1/4 cup soy sauce

salt and pepper to taste

4 potatoes, french fries cut

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1. Season chicken with salt and pepper. Marinate in rosemary, lemon juice, soy sauce and garlic for an hour. Pan-fry in a skillet on medium heat. Remove from pan and let it rest for ten minutes.

2. Meantime, deep-fry potatoes until golden brown. Drain using table napkins. Set aside.

3. Add chicken marinade to the pan used in frying chicken. Try to achieve the “agaw-toyo-mantika” effect.

4. Slice chicken. Toss over to the sauce in the pan until chicken slices are well coated.Add potatoes  or put on a plate with the potatoes on the side. Sprinkle with some more rosemary for garnishing.

 

 

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