Dinner

Pan Roasted Chicken Breast is for Dinner.

Pan Roasted Chicken Breast takes 10 minutes to prepare.

Pan Roasted Chicken Breast takes 30 minutes to cook.

Pan Roasted Chicken Breast makes 5 servings.

The ingredients for Pan Roasted Chicken Breast are:

5 5-ounce boneless, skinless chicken breast
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
15 fresh white mushrooms, cut to bite size
10 shallots, halved
4 sprigs fresh rosemary
1/2 cup water
juice of 1 lemon
chicken bouillon cub

Here is how you make Pan Roasted Chicken Breast:

Preheat the oven to 350 degrees F.Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat (I use 2 iron skillets). Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all of the juices and return the skillet to the stovetop. Dissolve bouillon on low heat in water and lemon juicepour into skillet and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.Number of Servings: 5Recipe submitted by SparkPeople user WEE-SPARKLE.

The nutritional information for Pan Roasted Chicken Breast is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 301.7

• Total Fat: 12.9 g
• Cholesterol: 82.2 mg
• Sodium: 104.8 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 0.7 g
• Protein: 35.6 g

The dietary needs meet for Pan Roasted Chicken Breast is Low Carb