- YIELD: 5 servings
I love Italian food! I hope you enjoy one of our family favorites.
|½||teaspoon ground black pepper|
|3||lbs. boneless, skinless chicken breast, cut into 2-inch strips|
|4||tablespoons olive oil|
|5||cloves garlic, minced|
|⅔||cup Pinot Grigio wine|
|⅔||cup Light and Fat Free College Inn Chicken Broth|
|4||tablespoons fresh lemon juice|
~A Day Ahead~ In a shallow bowl, combine 1 cup of flour with salt and pepper. Coat the chicken pieces in the flour and set aside. Heat the oil in a large nonstick skillet over medium heat. Brown the chicken on both sides until lightly brown. (You will need to do this in 3 or 4 batches.) Place the cooked chicken in a 12 x 8 x 2-inch baking dish. Cool the skillet off the burner for a few minutes. Return the skillet to medium heat. Melt the butter and add the garlic. Stir constantly for 30 seconds. Add 2 tablespoons of flour to the pan. Stir for 1 minute. Add the wine, broth, and lemon juice; mix well. Pour the sauce over the chicken and stir until all the chicken is coated. Cool, cover, and refrigerate. ~Reheat~ Remove the baking dish from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F. Stir the chicken, cover the dish with foil, and bake for 20 - 25 minutes until heated through. Serves 5. Note: There are some days where we eat this on the same day that I prepare it. In that case, you still need to bake the chicken covered at 400 degrees F for 18 - 20 minutes as the chicken is not thoroughly cooked in the skillet.