Ingredients:
4 boneless skinless chicken breasts ( single breasts, or, sometimes I like to cut those into halves as well for more of a “strip”)
1 pinch salt, for each breast
1 pinch pepper, for each breast
1/2 cup flour, for dipping
2 tablespoons olive oil
1 teaspoon garlic, thinly sliced
2 tablespoons shallots, minced
1/4 cup white wine
1/2 cup chicken broth
1 lemons, juice of
1 lemons, zest of
2 tablespoons melted butter
1 tablespoon chopped parsley
salt and pepper
Directions:
Combine the lemon zest with the melted butter and set aside.
Season chicken breasts with salt and pepper then dip in flour and pat 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, and serve chicken breasts with sauce.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.