Lemon Chicken with White Wine Recipe
—·American

Ingredients
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground paprika
- ½ teaspoon dried parsley
- 2 tablespoons olive oil
- ¼ cup unsalted butter (½ stick)
- 4 boneless, skinless chicken breasts (pounded thin)
- 1 lemon (juiced and zested)
- ¼ cup white wine
- Fresh rosemary sprigs (optional, for garnish)
- 1 lemon (sliced)
- 1 tablespoon honey (optional)
Instructions
10 steps
- 1
Combine the flour, salt, pepper, paprika, and parsley in a shallow bowl. Set aside.
- 2
Heat oil and butter over medium-high heat.
- 3
Coat both sides of each chicken breast in the flour mixture and add to the hot skillet.
- 4
Add the lemon juice, white wine, lemon zest, and rosemary to the skillet.
- 5
Cook chicken about 3 minutes on each side until no longer pink in the center.
3 min - 6
Remove chicken from the skillet and set aside.
- 7
Reduce
- 8
Allow the sauce in the skillet to reduce by half. Add the lemon slices after reduced until they're softened/caramelized.
- 9
Serve
- 10
Add the chicken back into the skillet and you're ready to serve! If you want your sauce a bit sweeter/less tart, add the honey or to taste. Serve over rice or pasta, if desired.
Progress
0 / 10 steps
Nutrition
Per serving (based on 4 servings)
Calories
528cal
Protein
52.0g
Carbs
20.0g
Fat
25.0g
Fiber
1.0g
Sugar
5.0g
Sodium
859mg
Saturated Fat
10.0g





