My garlic brown sugar chicken experiment went so well a couple weeks ago that when I needed a meat dish, I went to Pinterest for the answer. I knew I needed something simple, since I was also trying a new bread recipe and a new kale mac & cheese recipe. I scanned the red wine chicken, debated about the garlic chicken (wow, that’s a lot of garlic), and then I found this gem.
Other than the chicken itself, I had all the ingredients in my fridge and pantry. The recipe was fast, easy, and not TOO lemon-y, which was nice since it didn’t fight the other dishes’ flavors.
If using large chicken breasts, slice them in half to make thinner tenders. I’m lazy and just buy them that way (as tenders). Pat dry with paper towels. Season with salt and pepper.
In a pan, heat two tablespoons of butter and two tablespoons of oil on medium-high. Pour a small layer of flour in a shallow pan.
Dredge three chicken breasts in flour and place in the hot oil/butter mixture.
Cook for approximately 2-4 minutes per side (depending on thickness).
Remove the first round of chicken breasts, add another tablespoon of oil and butter (I skipped the butter) and add the rest of the chicken. Cook in the same manner.
Remove all the chicken and place on a platter.
Keep the heat at the same level & scrape any big pieces of browned flour out of the pan. Smaller pieces are fine. Add the wine, lemon juice, and extra tablespoon of butter (I skipped the butter). Cook for about three minutes, it should thicken a little. Mine didn’t thicken and it wasn’t as pretty pale yellow as in the original recipe, but it tasted great.
Pour the sauce over the chicken when ready to serve.
It turned out so well, and hardly took any time at all!
White Wine & Lemon Chicken
- 4 large boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- Juice of 1 lemon, freshly squeezed
Cut the chicken breasts in half so they are half as thick and spinkle it with salt and paper (I was lazy & just bought them that way). Add flour to flat-bottomed midium dish. Dredge, or coat the chicken with the flour. Use just enough flour to coat and tap off extra. Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium/high heat until the butter begins to sizzle. Add however many chicken breasts (usually 3) can fit in the pan comfortably. Saute for about 2-4 minutes per side (depending on the thickness of your chicken–I’m always cautious).
Remove chicken to a serving platter. Add 1 tbsp butter and 1 tbsp olive oil to the pan and repeat with the second batch of chicken. Scrape the pan with a spatula to remove any larger browned pieces of flour left behind (it’s ok if some bits remain). Without reducing heat, add 1/2 cup wine, 1 tablespoon butter (I skipped the extra butter) and lemon juice. Stir for about 3 minutes. Sauce will slightly thicken (I’ll be honest, mine didn’t; it also didn’t look as pretty as the original recipe, but it was delicious). Pour the sauce over the chicken just before serving.
Original recipe here: http://natashaskitchen.com/2010/07/15/lemon-and-white-wine-chicken/