Chicken breast halves are an excellent option when you need a quick meal. While boneless chicken breasts can be boring, it's all in the ingredients. A tasty lemon and garlic sauce flavors these easy skillet chicken breasts, and the dish takes only 30 minutes to fix and cook.
- 2 pounds chicken breast halves
- Kosher salt
- Ground black pepper
- 1 tablespoon butter
- 2 teaspoons extra-virgin olive oil
- 4 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 cup chicken stock
- 1/2 cup white wine (dry)
- 2 strips lemon peel (1-inch strips)
- 2 tablespoons fresh lemon juice
- Optional: 1 to 2 tablespoons capers, rinsed
- If the chicken breasts are large, slice them in half horizontally to make thin cutlets. If they are small, pound them lightly between sheets of plastic wrap to an even thickness.
- Sprinkle the chicken pieces with salt and pepper and dredge with flour.
- In a large skillet over medium heat, melt the butter with the olive oil. Sauté the chicken until browned, about 4 to 5 minutes on each side.
- Remove the chicken and add the garlic and green onions to the skillet. Sauté just until slightly wilted and aromatic, about 30 seconds.
- Add the chicken broth, wine, and lemon zest to the skillet. Simmer over medium-high heat for about 5 minutes to reduce and concentrate the flavors.
- Add the chicken back to the pan; cover and simmer for about 10 minutes, or until chicken is cooked through. Stir in lemon juice and capers and cook for 1 minute longer.
- Serve the chicken with hot cooked rice or pasta.
|Nutritional Guidelines (per serving)|
|Total Fat||52 g|
|Saturated Fat||15 g|
|Unsaturated Fat||21 g|
|Dietary Fiber||2 g|