….So it was requested that I make some chicken for the hubby. He doesn’t often request a particular food type, so I know when he does, that he really has a “hankering” for something. He didn’t ask for a particular type of chicken dinner either,(he is always so sweet when he says, “I know I will like whatever you make…”), but I had a few ideas.
My friend threw out the thought of Chicken Picatta…well that sounded good to me…but I didn’t really want to do the caper thing or a heavy flour/frying type of recipe, so I decided to basically a lighter version with a lot of the same ingredients. I hope you like it!
Chicken with Lemon and Garlic
4-6 chicken breasts (pounded flat) or thighs
2 Tbs. e.v. olive oil
2 Tbs. butter
4 garlic cloves, minced
juice of one lemon
zest of one lemon
1/2 c. white wine
1/2 c. chicken stock (or broth)
1 tsp dried parsley
1 Tbs. chopped chives
lemon slices for garnish (optional)
Rinse then dry chicken with a paper towel. Season with salt and pepper. Add the oil and butter to a pan then turn on to medium/medium-high heat. Once it is hot, add the chicken and do not move it until you turn it over, about 3 minutes. Flip it over and cook until golden and no longer pink in the middle. Don’t overcook. Remove the chicken from the pan and cover to keep warm.
To the pan, add the garlic. Stir and cook until fragrant (do not burn). Now add the lemon juice, zest, wine, stock and parsley. Let it simmer for 5 minutes. Season with salt and pepper. Pour the sauce over the chicken and garnish with the chives and lemon slices.
I served this over jasmine rice and it was a great combination. The rice kind of soaked up some of the sauce so it was extra yummy!
What did I love about this recipe? Well, it was really lemony! We love lemon so it hit the spot! No complaints and lots of compliments from the Hub.
What didn’t I love about this recipe? Well, it comes together so quickly so be sure you don’t overcook the chicken!