Lemon Shallot Chicken

I literally don’t know what to call this chicken.

Sure, it has lemon juice. And chopped shallots. And garlic. And paprika. And brown sugar. And chopped rosemary.

It’s…complex.

And ugly. Sorry, this dish won’t photograph well no matter how hard I try. But it is really easy, unique, flavorful, and makes great leftovers. So despite its ugly appearance, that’s a win in my book.

Slice the chicken breasts into strips (unless they’re already tenderloins) and toss with 1 tablespoon of the olive oil and the salt and pepper in a bowl.

In a large pan, heat the remaining 2 tablespoons of olive oil on medium. Add the diced shallots and cook for 2-3 minutes, until softened slightly, then add the garlic, paprika and brown sugar. Stir well and cook for a minute.

Place the chicken strips into the pan and cook until the chicken is brown, a couple minutes on each side (this will vary based on the thickness of your chicken).

Add the lemon juice and rosemary to the pan, and cook for another 5-10 minutes, until the chicken is fully cooked and the lemon juice has begun to cook down.

This is great fresh, but retains all of its flavor and acidity as leftovers for 3-5 days. Serve with veggies, mashed potatoes, or rice.

1 lb of boneless, skinless chicken breasts or tenderloins
3 tablespoons of olive oil, divided
1 shallot, roughly chopped
3 cloves of garlic, minced
1 teaspoon of paprika
1 teaspoon of brown sugar
Juice of two lemons
2 tablespoons of fresh chopped rosemary
Salt and black pepper

Slice the chicken breasts into strips (unless they’re already tenderloins) and toss with 1 tablespoon of the olive oil and the salt and pepper in a bowl.
In a large pan, heat the remaining 2 tablespoons of olive oil on medium. Add the shallot and cook for 2-3 minutes, until softened slightly.
Add the garlic, paprika and brown sugar. Stir well.
Place the chicken strips into the pan and cook until the chicken is brown, a couple minutes on each side (this will vary based on the thickness of your chicken).
Add the lemon juice and rosemary to the pan, and cook for another 5-10 minutes until the chicken is fully cooked and the lemon juice has begun to cook down.