Zest the lemons and set aside.

In a small bowl, combine the remaining ingredients except for the chicken and 1 tablespoon of the olive oil. You should have about a cup or so of marinade.

Put half the marinade in a zip top bag with the chicken and one rosemary spring. Marinate 2 hours to overnight. Reserve the extra marinade and lemon zest for later in the fridge.

Once the chicken has marinated. Heat the remaining tablespoon of olive oil in a large saute pan. Add the chicken to the pan and brown on both sides. We want color here. Don't worry to much about getting the chicken cooked all the way through. Discard the marinade in the bag.

Once the chicken has some lovely color add the reserved marinade to the pan. Reduce the heat to medium low and cook until the chicken is cooked through. If the marinade starts to dry out, add some extra chicken broth.

Once the chicken is cooked, remove the chicken to a serving dish. Add one tablespoon of butter to the sauce. Taste the sauce for flavor. Add salt and pepper if needed.

Pour the sauce over the chicken.

Sprinkle the reserved lemon zest over the chicken and serve.