Time
prep 0:20
total 0:50
Ingredients
| 4 | boneless skinless chicken breasts * | | 1 dash | salt, for each breast | | 1 dash | pepper, for each breast | | 1/2 cup | flour, for dipping | | 2 tbsp. | olive oil | | 1 tsp. | thinly sliced garlic clove | | 2 tbsp. | minced shallots | | 1/4 cup | white wine | | 1/2 cup | chicken broth | | 1 | lemon, juice of | | 1 | lemon, zest of | | 2 tbsp. | melted butter | | 1 tbsp. | chopped parsley | | Salt and pepper, to taste |
1 Recipe Reviews
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what a wonderful dish! perfect for a lemon lover, I will make again.
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Instructions
Combine the lemon zest with the melted butter and set aside. Season chicken breasts with salt and pepper then dip in flour and shake off excess.
In a large non-stick skillet, add olive oil and saute chicken breasts smooth side down until lightly brown. Turn chicken over and lightly brown the other side. Add garlic and shallots and allow to lightly brown. Add white wine and allow to reduce.
Add chicken broth and bring to a full boil, then add juice of 1 lemon, parsley, and butter mixed with lemon zest and swirl in the pan to create the sauce. Taste and adjust seasoning with salt and pepper, and serve chicken breasts with sauce.
Author's Comments
Delicious lemon chicken rom Scoozi Restaurant in Chicago. I find that there's not a ton of the sauce; if you wish to have extra to drizzle on veggies or whatever, I'd probably double the sauce ingredients. It's good with pasta or roasted potatoes.<br />
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* single breasts, or, sometimes I like to cut those into halves as well for more of a 'strip'
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