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Chicken with Rosemary & Lemon Zest Reduction
Makes 4 servings. Photo By: Campbell's
By Campbell's



  1.  Heat oil in frying pan on medium-high heat. Place chicken in pan and cook until each side is browned, approximately 4 minutes per side.
  2. Add stock to deglaze the pan, cook covered for 2 minutes. Uncover and reduce for 5 minutes until stock is slightly thickened, turning chicken occasionally. When stock is reduced by half, add rosemary, pepper and lemon zest and cook for 2 minutes.
  3. Arrange chicken breasts on plates and spoon sauce over chicken.


Serve sprinkled with lemon zest with your favourite side dish and vegetables.

Instead of rosemary, substitute with any of your favourite herbs.

  • 1 tbsp (15 ml) olive oil
  • 4 (454 g) boneless, skinless chicken breasts
  • ½ carton (240 mL) Campbell's Stock First™ Chicken stock
  • ½ tsp (7 ml) fresh rosemary, chopped
  • ⅛ tsp (1 ml) black pepper, ground
  • ¼ tsp (3.5 ml) lemon zest, grated