Chicken in Lemon Wine Sauce
Serves: 4
- 4 boneless, skinless chicken breasts
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup olive oil
- 1 small onion diced fine
- 1 garlic clove minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 small lemon juiced & zested
- 1/2 teaspoon thyme, dried
- 1 teaspoon parsley, fresh minced (saving 2 stems)
Cooking Instructions
Dredge the chicken in the flour mixed with salt and pepper.
Heat the oil in a Dutch oven over medium-high heat. Brown the chicken well on both sides, remove chicken, add onions and garlic to the pan, lower heat and cook until onions are very soft, about 8 minutes. Meanwhile, zest the lemon, juice it and mince the parsley.
Add the wine, chicken stock, lemon juice, parsley stems, thyme, and chicken; then bring to a boil, cover, and reduce heat to low. Cook over low heat, stirring occasionally to keep chicken from sticking, for about 1/2 hour or until chicken is very tender and sauce has thickened slightly.
Remove from heat. Remove the parsley stems. Mix the lemon zest with minced parsley, and sprinkle over chicken. Serve over rice or riced cauliflower.
Certified Personal Chef Pauli Reep has spent most of her career with the United States Personal Chef Association, with the latter half of her career as a menu consultant for Chick-fil-A, Inc.
