Lemon Garlic Chicken
This is one of my new favorites! It is really fast and easy to make. Tyson even makes a package of “thin cut” boneless, skinless chicken breasts that makes it even easier. They weren’t priced too high and gave a nice even cut of meat without the hassle of trying to pound it out to the perfect proportion. The recipe is another one from the “McCormick Cooking with Flavor” book. I made it with some fresh steamed green beans and Rachel’s roasted red potatoes (which, by the way, did take FOREVER to cook!)
**At the end of the recipe, they say to keep the chicken warm and spoon the sauce over it to serve. I ended up sticking my chicken back in the skillet at the end to reheat it a little bit. I wouldn’t do this too long or it will get soggy.
Lemon Garlic Chicken
1/4 cup flour
1/2 tsp salt
1/2 tsp black ground pepper
1 lb thinly sliced boneless, skinless chicken breasts
3 tbsp olive oil, divided
2 tbsp white wine
1 tbsp wet garlic
1 cup chicken broth
1/4 cup lemon juice
Mix flour, salt, and pepper on plate. Moisten chicken lightly with water. Coat evenly wtih flour mixture. Heat 2 tbsp of oil in a large nonstick skillet on medium high heat. Cook chicken, several pieces at a time, 3 minutes per side or until golden brown. Add 1 remaining tbsp of oil as needed. Remove chicken from skillet and keep warm. Add wine and garlic to skillet, scraping up brown bits from the bottom of the skillet. Stir in chicken broth and lemon juice. Bring to a boil on medium heat. Reduce heat and simmer 5 minutes or until sauce is reduced by half. Spoon sauce over chicken to serve.
This was absolutely delicious and a perfect “weeknight meal”! I used regular boneless skinless chicken breasts, cut in half width wise, and it worked out perfectly…especially if the thin cut ones are on the more expensive side when you go to purchase them. Would definitely make this again!!!