Rosemary Chicken RSS

Rosemary Chicken -

Recipe submitted by Marshall Gourley 2  8 oz  boneless chicken breast, skin on  2 thin slices of fresh lemon, cut into a half moon  2 1 inch sprigs of fresh rosemary, stemmed and chopped  2 tbs. regular olive oil or canola oil  4 oz. pancetta, diced  1/2 c. of dry white wine  1/2 c. chicken stock  Kosher salt, to taste  Freshly ground black pepper, to taste  2 tsp. unsalted butter  Preheat oven to highest setting (450-500 degrees). Loosen the skin of the chicken, being careful not to tear the skin. Rub half the rosemary under the skin onto the flesh...

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