Chicken Osamara
- SERVES
- 2
- SERVING SIZE
- 1 (4-ounce) chicken breast and 1 tablespoon sauce
- COOK TIME
- 15 Min
This recipe comes to us from Ward Alper, better known as THE Decadent Diabetic, who says, "This recipe is a big hit among my fans. It is very easy to make, and the ingredients are readily available, but used in a new way. It gives us more choices for expanding our diabetes diet." Just one bite and you'll know why this is one of our most-popular dinner recipes!
What You'll Need
- 2 (4-ounce) boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- salt, to taste
- pepper, to taste
- 1/2 lemon, zested
- 1 clove garlic, grated
- 1 tablespoon fresh rosemary
- 1 tablespoon chopped fresh parsley
- 2 tablespoons all-purpose flour
- 1 shallot, thinly sliced
- 1/2 lemon, juiced
- 1/2 cup dry white wine
- 1 teaspoon Dijon mustard
What to Do
- Between two sheets of plastic wrap or waxed paper, using a rolling or flat-bottomed heavy skillet, pound chicken breasts to 1/2-inch thickness.
- In a bowl, top chicken breasts with 1 tbsp. oil, salt, pepper, lemon zest, garlic, rosemary, and parsley; place in fridge for at least 40 minutes or overnight.
- Lightly dredge the chicken breasts in flour and allow to dry for 2-3 minutes. Heat 1 tbsp of oil over medium heat; cook chicken breasts for 3-5 minutes per side or until chicken is nicely browned and cooked through. Remove chicken from pan.
- In same pan, add 1 tbsp of olive oil. Cook shallot for a minute or until soft, but not brown. Add lemon juice, white wine, and mustard; cook for 2-3 minutes until slightly reduced.
- Plate the chicken breasts and top with sauce.
Notes
-
Check out THE Decadent Diabetic's other delicious recipes here: THE Decadent Diabetic
- If you'd rather not cook with wine, the same amount of chicken stock can be used in place of it.
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Nutritional InformationShow More
Servings Per Recipe: 2
- Amount Per Serving % Daily Value *
- Calories 402
- Calories from Fat 213
- Total Fat 24g 36 %
- Saturated Fat 3.6g 18 %
- Trans Fat 0.0g 0 %
- Protein 25g 50 %
- Amount Per Serving % Daily Value *
- Cholesterol 70mg 23 %
- Sodium 444mg 18 %
- Total Carbohydrates 13g 4 %
- Dietary Fiber 1.3g 5 %
- Sugars 2.5g 0 %
Your Recently Viewed Recipes
grannytina1 272961 6
Jan 06, 2017
ditch the rosemary parsley and lemon zest.. add 1 teaspoon oregano and juice of at least 1/2 lemon or more double the minced ..use a fork to penetrate the meat then marinate at least an hour very good!
grannytina1 272961 6
Jan 06, 2017
A word was left out it was meant to say "double the minced garlic"
wlasting 7891490
Oct 28, 2013
Many years ago, when I worked in Venezuela. I had an exchange student staying with me for a few days. I was out of the apartment and he answered the phone and took a message. When I returned, there was this message from "Osamara" and I was to call because it was urgent. The problem was, I had no clue who "Osamara" could be. It turned out to be my friend and associate ...Rosemary. In her honor, and his I renamed and reimagined my "old" Rosemary chicken recipe. Enjoy, be healthy, be Decadent Ward Alper, THE Decadent Diabetic
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