Friday, 4 November 2011
I love to use lemon when I am cooking chicken. I like that lemon zing that it gives. This lemony chicken dish is a quick and easy way to give your family a nice treat on a weeknight. Team it up with some nice mashed potato and some broccoli steamed or sautéed in oil and garlic.
4 chicken breasts pounded thin
Gluten Free flour spread on a plate for dredging
2 tablespoons of olive oil
3 tablespoons of butter
1/2 cup of white wine
juice of 2 lemons
salt and pepper to taste
1 cup chicken stock
Dredge each chicken breast in flour to coat and shake off excess. Heat oil in a large saute pan set on medium heat. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side.
Drain the oil and add butter, wine, lemon, salt and pepper. Cook for 1 minute. Add the stock and cook until the liquid is reduced by half, about 10 minutes . (sprinkle a little flour in when it starts boiling to thicken, cornflour is fine.) Check the chicken is cooked through. When you prick the chicken and the juices run clear its cooked.
Transfer Chicken to serving dishes, top with sauce and a slice of lemon for garnish.