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2 tablespoons olive oil (or 1 each butter and olive oil—my preference)
1 ½ pounds boneless chicken breast, sliced against the grain into ½-inch thick medallions (it’s easiest to slice the chicken when slightly frozen)
4 garlic cloves, peeled and halved lengthwise
Needles from 1 sprig fresh rosemary (or a pinch dried)
½ teaspoon salt, plus additional to taste
Freshly ground black pepper
Freshly squeezed juice of ½ lemon
1. In a large, heavy pan over medium-high heat, warm the oil. Add the chicken, garlic, rosemary, salt and pepper and cook undisturbed until the chicken begins to brown, 2 minutes. Turn the chicken strips and continue to cook, tossing a few more times, until cooked through, 6 to 8 minutes.
2. Take the pan off the heat; squeeze in the lemon juice and stir well. Taste and season with a pinch of salt if needed.
Find out more about this recipe on Mom Appetit's blog.