Chicken With Lemon White Wine Sauce
This family favorite is simple to make by following a few simple steps. The sauce consists 1/3 cup of wine, but it's cooked well enough to get the flavor, but not over-powering. Chicken is browned nicely adding a crispy texture.
Yield
4 servingsPrep
30 minCook
20 minReady
50 minIngredients
4 boneless chicken breasts
salt and ground pepper - to taste
all-purpose flour
4 tablespoons olive oil
2/3 cups of white wine (I used Pinot Grigio)
2 lemons for juice
1/3 cup of chicken broth
6 table spoon of Unsalted butter (I have used 3 before)
Parsley for garnish
Ingredients
4 boneless chicken breasts
salt and ground pepper - to taste
all-purpose flour
4 tablespoons olive oil
2/3 cups of white wine (I used Pinot Grigio)
2 lemons for juice
1/3 cup of chicken broth
6 table spoon of Unsalted butter (I have used 3 before)
Parsley for garnish
Directions
Pound the chicken breasts thin.
Once pounded, dab with paper towel to remove excess moisture.
While performing the below steps, heat fry pan (high) with olive oil.
Add salt and pepper to each side of the breast (to taste).
Dip chicken breast into bowl with all-purpose flour.
Shake excess flour off.
Fry Pan should be hot.
Carefully place chicken breast and brown on each side; 2 to 3 minutes or until brown.
Remove Chicken and place on oven plate in a warn over set at 200 degrees. This keeps the chicken warm while making sauce.
In the same fry pan (don't clean - the caramelized bits adds flavor to the sauce), add chicken broth, white wine, lemon juice and bring to a boil for 1 to 2 minutes.
Reduce and add chicken.
Add butter to thicken the sauce.
Fully cook chicken, taste sauce - add salt and pepper to taste.
Place chicken on plate, add wine sauce and add parsley.
