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This lemony chicken dish is a quick and easy way to give your
family a nice treat on a weeknight. Team it up
with some broccoli sautéed in oil and garlic as a
side dish. Serves 4 4 chicken breasts pounded thin flour spread on a plate for dredging 2 tablespoons of olive oil 3 tablespoons of butter 1/2 cup of white wine juice of 2 lemons salt and pepper to taste 1 cup chicken broth |
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| 1. | Dredge each chicken breast in flour to coat and shake off excess. | |
| 2. | Heat oil in a large saute pan set on medium heat. | |
| 3. | Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side. | |
| 4. | Drain the oil and add butter, wine, lemon, salt and pepper. Cook for 1 minute. | |
| 5. | Add the broth and cook until the liquid is reduced by half, 5 to 6 minutes(sprinkle a little flour in when it starts boiling to thicken.) | |
| 6. | Transfer Chicken to serving dishes, top with sauce and a slice of lemon for garnish. | |
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