Lemon and White Wine Chicken
Ingredients
- 4 large boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 Tbsp unsalted butter
- 3 Tbsp extra-virgin olive oil
- 1/2 cup dry white wine
- Juice of 1 lemon, freshly squeezed
Instructions
- 1
Cut the chicken breasts in half so they are half as thick and sprinkle it with salt and pepper.
- 2
Add 1/2 cup of flour to flat-bottomed medium dish. Dredge, or coat the chicken with the flour. Use just enough flour to coat and tap off extra.
- 3
Heat 2 Tbsp of butter and 2 Tbsp of olive oil in a large skillet over medium/high heat until the butter begins to sizzle.
2 min - 4
Add 1/2 of the chicken and Saute for about 2-4 minutes per side (depending on the thickness of your chicken). Remove chicken to a serving platter.
2 min - 5
Add 1 Tbsp butter and 1 Tbsp olive oil to the pan and repeat with the second batch of chicken.
- 6
In the same skillet, without reducing the heat, add 1/2 cup wine, 1 Tbsp of butter and lemon juice. Stir for about 3 minutes. Sauce will slightly thicken. Pour the sauce over the chicken just before serving. Garnish with lemon slices.
3 min
