Lemon Rosemary Chicken ... The pan sauce is to die for!

4 chicken breast trimmed and cut or pounded thin

½ cup flour in a shallow dish

1 tsp lemon Rosemary seasoning (Wildtree)

1 tablespoon lemon oil (Wildtree)

3 tablespoons of garlic oil (Wildtree)

1tablespoon chicken base (Wildtree)

¾ cup of water

2 tablespoons of butter

Brush the chicken with lemon oil and season with lemon Rosemary seasoning. Let sit 10 to 15 min. 

In a shallow dish place the All purpose flour And preheat the oven to 350 degrees. 

Heat the garlic oil in a sauté pan. Coat the chicken on both sides with flour and add to hot oil. Brown on both sides and then transfer the browned chicken to a glass baking dish and pop in the oven for 15 to 20 min. Meanwhile dissolve the chicken soup base in ¾ cup warm water and add it to the hot oil in sauté pan scraping the bottom to release the flavor bits. Simmer on low until reduced by half and then add the butter to melt and turn off the heat. Pour the pan sauce over the chicken and serve with your favorite veggie and pasta!