Lemon White Wine Chicken

This started as an experiment and turned into a ridiculously delicious meal. This is a versatile chicken meant to be cooked when you have a little more time. I love this for Sunday dinner with your favorite pasta or rice dish. The sauce is delicious! Would also go really well with mashed potatoes!

Makes 4 – 6 Servings

Ingredients:

• 1 1/2 lbs thinly sliced chicken breast (see notes)
• Garlic powder
• Salt
• Black pepper
• Lemon pepper
• Paprika
• 1/2 cup flour (may need a little less)
• 3 – 4 tbs olive oil
• 1 medium shallot (diced)
• 5 – 6 gloves garlic (minced)
• 1/3 cup lemon juice
• 1/2 cup white wine
• 1 cup chicken broth
• 3 tbsp butter
• 10 ozs cherry tomatoes (cut in halves)
• 1 tsp oregano

Instructions:

1. Using paper towel, pat the chicken pieces dry on both sides.
2. Season each side with salt, pepper, lemon pepper, garlic powder and black pepper (see picture below for seasoned chicken cutlets).
3. Place flour in a shallow wide dish and drench chicken pieces in flour, ensure to shake off excess flour.
4. Heat 1 tbsp olive oil in a pan (see notes) on medium heat. Once oil is hot, place floured chicken into pan and cook each side for 3 – 4 minutes.
5. Cook chicken in batches, add more oil between batches as needed (see pictures below).
6. Once all chicken pieces are cooked, set aside.
7. Change heat to low on pan and add 1 tbsp butter. Add shallot and garlic and saute for about 2 – 3 minutes.
8. Add lemon juice, wine and chicken broth. Make sure to get all the brown chicken bits off the bottom of the pan with your spoon.
9. Add oregano and season with salt and pepper to taste.
10. Increase heat to medium – high and bring sauce to a boil.
11. Add tomatoes, remaining butter and chicken and lower the heat. Cover and simmer for about 5 mins.
12. Remove from heat, sauce will thicken even more as the dish rests.

Notes: Thinly sliced chicken breast: I like to buy the packs of breast which are already sliced. You can use regular chicken breasts, using a sharp knife, cut the breast length ways in 3 equal pieces. Place shrink wrap over the chicken and using a meat cleaver, pound a bit until the pieces are an even thickness.

Notes: Pan size: I find a nice shallow wide non-stick pan works well for this recipe.