Lemon Chicken
This chicken is delicious over rice or pasta, which absorbs the tangy sauce. A salad and some French Bread would be fine accompaniments.
*Recipe courtesy of Jonathan S. Bragg
Executive Chef in Jackson Hole and Salesman for MCCF
Yield: Serves 2
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
2 boneless chicken breast galves
½ pound mushrooms, thinly sliced
4 garlic cloves, chopped
8 paper-thin slices lemon
½ cup dry white wine
2 tablespoons fresh lemon juice
Chopped fresh parsley
Preparation:
Melt butter with olive oil in heavy medium skillet over high heat. Season chicken with salt and pepper.
Add chicken to skillet and sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms and garlic to skillet. Saute until mushrooms are tinder, about 4 minutes. Return chicken to skillet. Overlap 4 lemon slices on each piece of chicken. Pour white wine and lemon juice around chicken. Reduce heat to low. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper.
Transfer chicken to plates. Spoon sauce around chicken. Garnish with parsley and serve.
Enjoy!
1 comment:
This chicken dish is so simple and flavorful! Such a great twist on Lemon Chicken. The mushrooms make this dish. I could eat this once a week and never tire of it! Yum!!!
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