Lemon Chicken
By á-1590
Ingredients
- 4 boneless, skinless chicken breasts
- 2 c. flour
- 1 Tablespoon onion powder
- 1 teaspoon garlic powder
- 1/2 cup unsalted butter
- 3 Tablespoons extra virgin olive oil
- 1/4 cup white wine
- salt and freshly ground pepper
- 1/4 cup fresh parsley, chopped
- juice from one lemon
Details
Adapted from chindeep.com
Preparation
Step 1
Place chicken breasts in ziplocs. Using the side of a hammer, gently pound them flat. Melt the butter and olive oil in a large, heavy skillet. Blot chicken breasts with paper towels and dredge in the flour, onion powder and garlic powder mixture. Set heat to medium high and place breasts in skillet. Cook 3-4 minutes per side, or until juices run clear. Season them with the salt and pepper and transfer them to an oven-proof dish. Set in a low oven to keep warm.
To make the lemon sauce:
Deglaze pan with the white wine. Add a couple more Tablespoons butter to the skillet and melt, scraping up the brown bits with a wooden spoon or spatula. Remove from heat. Add 1/4 cup finely chopped, fresh parsley and juice from one lemon. Cook until heated through. Place chicken breasts on rice, pour sauce over and serve.
You'll also love
- Stuffed Potato Skin Skillet Hash... 4.6/5 (13 Votes)
- Chicken Salad Cucumber Cups Recipe 4.6/5 (13 Votes)
- Apple-Sausage Sauté 4.6/5 (13 Votes)
- Blackberry Bourbon Boston Butt 4.4/5 (23 Votes)
- Frosty Orange Creme Layered Dessert 4.3/5 (32 Votes)
- Lemon Chiffon Pie 4.5/5 (24 Votes)
Review this recipe