Ingredients
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4 boneless skinless chicken breasts (single breasts, or, sometimes I like to cut those into halves as well for more of a "strip")
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1 pinch salt, for each breast
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1 pinch pepper, for each breast
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1/2 cup flour, for dipping
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2 tablespoons olive oil
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1 teaspoon garlic, thinly sliced
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2 tablespoons shallots, minced
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1/4 cup white wine
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1/2 cup chicken broth
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1 lemon, juice of
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1 lemon, zest of
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2 tablespoons melted butter
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1 tablespoon chopped parsley
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salt and pepper
Instructions
- Combine the lemon zest with the melted butter and set aside.
- Season chicken breasts with salt and pepper then dip in flour and pat off excess.
- In a large non-stick skillet, add olive oil and saute chicken breasts smooth side down until lightly brown.
- Turn chicken over and lightly brown the other side.
- Add garlic and shallots and allow to lightly brown.
- Add white wine and allow to reduce.
- Add chicken broth and bring to a full boil, then add juice of 1 lemon, parsley, and butter mixed with lemon zest and swirl in the pan to create the"sauce".
- Taste and adjust seasoning, and serve chicken breasts with sauce.