Looking for a new chicken recipe? Try Rosemary Lemon Chicken Breasts!
These Rosemary Lemon Chicken Breasts have lots of flavors, including rosemary, lemon, and Dijon mustard, and the fruit notes in Tassel Ridge Iowa St. Croix Rosé are a nice complement to these flavors.
Tassel Ridge® Rosemary Lemon Chicken Breasts
- 2 lemons
- 1 Tbsp olive oil
- 1½ tsp plus ½ tsp minced fresh rosemary
- 1 tsp plus ½ tsp Dijon mustard
- ½ tsp plus ½ tsp pepper
- 2 Tbsp unsalted butter
- 4 boneless, skinless chicken breasts
Zest lemons to make 2 tablespoons lemon zest. Squeeze 1 lemon to make 3 tablespoons juice. Quarter remaining lemon lengthwise. Combine zest, oil, 1½ teaspoons rosemary, 1 teaspoon mustard, and ½ teaspoon pepper in small bowl. Set aside. Heat butter, remaining ½ teaspoon rosemary, ½ teaspoon mustard, and ½ teaspoon pepper in small saucepan over low heat, stirring occasionally, until butter is melted and ingredients are combined. Remove from heat. Stir in lemon juice. Set aside. Rub lemon zest mixture evenly over entire surface of chicken breasts. Place chicken breasts and lemon quarters on grill. Cook over medium heat until browned, 4 to 6 minutes. Remove lemon from grill. Put in small bowl. Set aside. Turn chicken breasts. Brush with ½ of butter mixture. Cook until second side of chicken is golden, about 4 minutes. Move chicken to cooler part of grill. Brush with remaining butter mixture. Continue to cook, 2 to 4 minutes, until brown and internal temperature reaches 165°F. Serve with grilled lemon quarters. Serves 4.
Wine Recommendation—Tassel Ridge Iowa St. Croix Rosé
2013 Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made entirely from St. Croix grapes grown in our Iowa vineyards, Iowa St. Croix Rosé pairs well with flavorful chicken, Asian stir-fry, Mexican dishes, and other flavorful and spicy foods. Serve slightly chilled.