An elegant Chicken in Lemon Sauce dinner that looks like it took hours to make but can be on the table in 30 minutes. And the lemon wine sauce is to die for!
Our family is trying to be healthier in 2013 so I have been trying to find new ways to dress-up chicken for special dinners like this one today.
Not only is this dish easy to make, even though the list of ingredients looks long, but it turns out delicious and, best of all, the clean up is minimal. We served the chicken with a healthy Caprese Salad but you can just as easily add rice and steamed broccoli for sides. It turned out to be the perfect summer dinner, light and packed with flavor, and was loved by the most important person – Dad.
Happy Father’s Day to all you Dad’s out there. Thanks for being there when we needed you and always showing your love and support. We love you!
Chicken in Lemon Sauce
- 2 boneless, skinless chicken breasts
- Pinch of salt
- Dash of cracked black pepper
- 2 Tablespoons flour
- 2 teaspoons butter
- 2 teaspoons light olive oil
- 1-1/2 Tablespoons minced garlic
- 1/2 cup dry white wine (such as Chardonnay)
- 1/2 cup chicken broth
- 1-1/2 teaspoons oregano
- 1-1/2 teaspoons fresh thyme leaves, chopped
- 2 teaspoons lemon zest
- 1 egg
- 1/4 cup lemon juice
- 1/8 cup fresh parsley, chopped
- Garnish: Parsley sprigs, lemon slices
Flatten each chicken breast with a meat mallet by placing in ziploc storage bag and pounding until 1/4″ thick. Take out and season with salt and pepper then dredge in flour.
In a large skillet, heat butter and olive oil. When butter just starts to turn brown add the garlic and chicken pieces and cook for 3 minutes per side or until brown. Remove from skillet and cover to keep warm.
In same skillet, add wine and stir to incorporate any browned bits from pan. Boil until reduced by almost half, about 3-5 minutes. Add the broth, oregano, thyme and lemon zest and return to boil.
Combine the egg and lemon juice and stir into wine-broth liquid. Stir until sauce is smooth and has thickened slightly. Add chicken back to pan and simmer for five minutes, turning once, until chicken is warm and thoroughly cooked. Add parsley then remove to serving platter. Pour sauce over chicken then garnish with parsley sprigs and lemon slices.
Wine pairing: It is always best to use the same wine which you added to the dish which, in this case, would be a Chardonnay. You could also opt for a lighter wine that pairs well with citrus such as a Pinot Grigio, Riesling, French Chablis or a Sauvignon Blanc. If you are more of a red wine drinker you might try a Zinfandel, Syrah or even a Samur Champigny. Check our wine reviews for some tasty suggestions.