Simple Lemon Chicken With Wine. Easy!

Simple Lemon Chicken With Wine, So Easy You Don't Even Need A Recipe.

fast easy dinner

Truth be told this simple lemon chicken with wine can hardly be called a recipe. When I make this, I eyeball everything and never touch a measuring instrument. Even though it is simple, simple, simple, it feels quite luxurious on a weekend night with its crisp flour coating and subtle and tangy sauce.

Bonus: you probably have everything you need sitting in your pantry right now. If you don’t have any white wine hanging around, as a fellow mother, I will have some serious concerns for your sanity.

Simple Lemon Chicken With Wine
 
Prep time
Cook time
Total time
 
A simple, quick, weeknight treat that can please everyone in the family. This chicken recipe comes together in under 30 minutes and leans heavy on things you already have in your pantry,
Author:
Recipe type: dinner
Serves: 4 people
Ingredients
  • 4 thinly sliced or thinly pounded chicken breasts (about 2.5 Lbs.)
  • ⅓ C. flour
  • one half of a lemon
  • ¾ C white wine
  • large pinch of cayenne pepper
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • black pepper to taste
  • 1-2 Tbls. chopped fresh herb of your choice (parsley, thyme, or rosemary work great)
Instructions
  1. Truth be told this is really a non-recipe. While I have given you measurements, I usually just "eye ball" everything. Feel free to tinker and adjust as you like, this one is tough to mess up!
  2. Place flour, salt, cayenne, garlic powder, and black pepper on shallow dish and stir to combine.
  3. season chicken breasts with salt and pepper and dredge through flour to coat evenly. (I either buy think sliced chicken breast or I pound mine to a half inch thickness. It is worth the effort as the cooking time will be shorter and the chicken will cook much more evenly. (That being said: you can totally use regular chicken breast out of the package)
  4. Heat a large skillet on Medium high heat and coat bottom with olive oil (about 2-3 Tbls.)
  5. cook two chicken breasts at a time in pan as to not overcrowd and steam chicken. Cook until medium golden brown in color and cooked through. About 4-5 minutes each side. Repeat until all chicken is cooked.
  6. Remove chicken from pan, but leave pan on burner.
  7. Add wine and juice of half of lemon and cook over medium heat until liquid is reduced by half. About 5 minutes. Scrape any brown bit off bottom of pan and season sauce with salt and pepper.
  8. Pour reduced liquid over cooked chicken breasts and sprinkle top with chopped herbs. Garnish with sliced lemon if you are feeling fancy.
 

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