August 20, 2013

Lemon Herb Chicken

Makes 2 Servings

Stars of the Show:
  • 2 tbsp olive oil + 4 tsp
  • 2 chicken cutlets
  • juice and zest of 1 lemon - The juice alone makes this dish very lemony.
  • 1/3 cup fresh parsley
  • 1/3 cup fresh mint
  • 1/3 cup fresh basil
  • salt and pepper
  • 1/3 cup white wine
And Action:

Heat 2 Tbsp olive oil in an oven-proof skillet on high heat. Place the chicken in the skillet and sear for 2 minutes per side. While the chicken cooks, put the remaining 4 tsp oil, along with the lemon juice, zest, and herbs, into a blender or food processor and pulse until well mixed. Place the skillet with the chicken in a 400°F oven to roast for 8 minutes. Remove the skillet from the oven and place the chicken on a plate. Season with salt and pepper, then pour the wine into the skillet, scraping up any brown bits from the bottom of the pan. Add the herb sauce to the skillet and cook on the stove top for 1 minute, stirring frequently. Pour the sauce over the chicken.


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