4 boneless, skinless chicken breasts
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems, coarsely chopped
3 tablespoons extra-virgin olive oil
1 lemon, zested and juiced
freshly ground black pepper
1/2 cup dry white wine or chicken broth
1 tablespoon butter
Preheat oven to 450 degrees F.
Place chicken in an oven-proof skillet. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes.
Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven.
Remove chicken and garlic pieces and set aside. Place skillet on burner set on high and add butter. Reduce the lemon juice and wine by half until thickened. Pour over chicken.