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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Weeknight Lemon Chicken Breasts With Herbs Recipe

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This recipe for Weeknight Lemon Chicken Breasts With Herbs is from Fred's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium boneless, skinless chicken breasts (about 8 ounces each)
1 ½ teaspoons kosher salt
1 ¼ teaspoons ground black pepper
½ cup olive oil, plus 2 tablespoons
1 lemon, thinly sliced into rounds, seeds discarded
¼ cup dry white wine
3 garlic cloves, smashed
1 tablespoon dried herbes de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme
Directions:
Directions:
Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
20 min to cook

 

 

 

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