Thursday, December 9, 2010

Quick Lemon Chicken

I made this very quick dinner for me and Sus tonight. It took less than 30 minutes and tasted great.

chicken breasts
white wine
veg broth
extra virgin olive oil

Heat a large skillet on medium heat. Meanwhile in a medium bowl mix the chicken breasts with lemon juice (about half of a reg size lemon), salt, pepper, and minced garlic.  To the skillet, add a table spoon of butter with an equal amount of olive oil.  Let the butter melt before adding the chicken and other ingredients from the bowl.  Brown chicken on both sides (a few minutes on each side) and then add enough white wine to deglaze the pan (chicken should be sitting in the wine), also add vegetable or chicken broth (only enough to hardly be covering the chicken).  Let simmer for five-ten minutes.  Cover pan and turn heat down to low-medium.  When liquid has been cooked down, the chicken should be ready (check that middle is done). Transfer to plate, top with leftover sauce from pan and you're done!

This chicken would be great with any sides (we had veggies) or also on top of fettucine. Just use extra wine and broth so that you have more of a sauce left to cover the pasta. I also suggest adding one minced shallot to the dish.  It would give it a little more depth in flavor and compliments the other ingredients.

Be sure to reward yourself with a glass of the white wine with your delicious dinner :)

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