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Rosemary Chicken with Asparagus Lemon Rice

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Description Edit

Makes 4 servings.

Ingredients Edit

Directions Edit

  1. Combine wine, garlic, rosemary, oil, soy sauce, sugar and pepper in large shallow glass dish.
  2. Add chicken, turning to coat; cover and marinate in refrigerator at least 1 hour.
  3. Heat large skillet coated with cooking spray over medium-high heat until hot.
  4. Add chicken and marinade; cook 7 minutes on each side or until brown and no longer pink in center.
  5. Combine rice, asparagus, lemon peel, lemon pepper and salt in large bowl.
  6. To serve, spoon rice on individual serving plates.
  7. Cut chicken into strips; fan over rice.
  8. Garnish with lemon and rosemary.

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