Lemon & Garlic Chicken | Chicken (White And Dark)

Home

Jul

2009

Lemon & Garlic Chicken

Lemon and garlic chicken is a classic chicken recipe. The white wine makes the chicken skin crusty, golden, and brown. This chicken recipe is a great Sunday family dinner selection. Make a batch of garlic baby potatoes and you will be in business!

4 (3 to 4 ounce) boneless, skinless chicken breast halves

juice of 1 lemon

2 tablespoons olive oil

10 cloves garlic, peeled and bruised

1/2 teaspoon dried oregano leaves

6 tablespoons dry white wine

Salt

Black pepper

1. Rinse the chicken with cold water, then pat dry.

2. Put the chicken in a medium bowl. Combine the lemon juice, 1 tablespoon of the olive oil, the garlic, and oregano, and pour over the chicken.

3. Cover the bowl and marinate in the refrigerator for at least one hour.

4. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Lay the chicken in the hot oil.

5. Sauté for 2 to 3 minutes on each side, or until the chicken is cooked through.

6. Add the wine, marinade, and salt and pepper to taste; then cover the skillet and cook for 3 minutes.

7. Uncover the pan. Remove the chicken and keep it warm. Continue cooking the sauce, reducing it to the desired consistency.

8. Place the chicken in a serving dish, apply the sauce, and serve.

Makes 4 servings.

Recipe courtesy of:

Bienvenu, Marcelle and Walker, Judy, Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans. San Francisco. Chronicle Books, 2008.

Photo courtesy of eatitalian.org.