I started by roasting small red and purple potatoes with a little olive oil, some chopped rosemary and kosher salt. Then, for the main course, I made Rosemary Chicken Piccata.
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg
1 teaspoon olive oil
3/4 cup dry bread crumbs
2 tablespoons fresh, chopped rosemary
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1/3 cup freshly squeezed lemon juice (2 lemons - zest first!)
1/2 cup dry white wine
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
Pound breast to 1/4-inch thick.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate or pie pan. In a second plate, beat the egg and olive oil. Place the bread crumbs on a third plate and mix in the chopped rosemary. Dredge each chicken breast first in the flour and then coat with the egg and, finally, dip them into the bread crumb mixture.
Heat 2 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 3 minutes on each side, until browned. Place them on the sheet pan and allow them to bake while you make the sauce.
For the sauce, over medium heat, melt 1 tablespoon of the butter and then add the lemon zest, lemon juice and wine. Boil over high heat until reduced in half, about 2 minutes. Drop in the remaining 2 tablespoons of butter and swirl to combine. Add salt and pepper to taste.
Serve a chicken breast on each plate with a spoonful of sauce.