Greek Lemon Chicken

By vealam

Let's sail away to the Greek Islands – sounds great, and it will only take 15 minutes. Greek Lemon Chicken transports your taste buds to the warm sunny islands any day of the week – a travel inspired little gem.

Ingredients

• 2 boneless, skinless chicken breast halves (about 1 pound)
• 1/4 cup all purpose flour
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 6 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• zest of 1 lemon
• juice of 1 large lemon (about 2 tablespoons)
• 2-3 teaspoons brown sugar
• Extra butter for sauce, is desired

Details

Servings 4
Adapted from bijouxs.com

Preparation

Step 1

Slice the chicken breasts in half lengthwise. Place between two sheets of wax paper or plastic wrap and pound thin. If you don't have an official meat tenderizer/pounding tool, the bottom of a heavy skillet works just fine.

Season the flour lightly with salt and pepper and dredge each piece of chicken in the flour, shaking off the excess.

Heat the olive oil and butter in a large skillet over a medium heat. When the butter foams up and is hot, place the chicken breasts in the pan. Cook until brown, about 7 minutes, then turn and continue to cook until crispy and brown, about another 7 minutes, or until the chicken is cooked through. Remove the chicken from the pan.

Add the garlic and red pepper flakes to the pan, stir and sauté until lightly browned, about 2-3 minutes. Add the white wine to pan to deglaze, scraping up all the brown bits from the bottom of the pan, and cook until liquid is reduced by half.

Reduce the heat to low, add the lemon zest, juice and brown sugar, sir to bring sauce together. Add the chicken back to the pan, spooning the sauce over the chicken. Heat for about 1 minute and remove from heat. Taste sauce and adjust seasoning, adding more lemon or butter as desired.

Plate the chicken, serving with the pan sauce. A simple side salad of peppery arugula, or your favorite market greens, tossed with lemon and olive oil completes this 15 minute gem.