Lemon Chicken
I’ve been trying to perfect this recipe for a while. My family has been through 3 or 4 versions of this recipe. This one got the thumbs up! Here’s my deal. Sometimes, I try to get fancy. I try to do things like the other bloggers and cooks and try to mix things and mash stuff. It hardly ever works and it’s not me. It’s one thing to become inspired or have a great idea, and try new things. It’s another thing to try and be something you aren’t. This recipe is a perfect example. When I finally went back to basics and stopped trying to reinvent the wheel, this recipe fell into place.
This recipe is really meaningful to me, and not because of chicken. This one had me thinking about why I am doing this blogging thing in the first place. I love to cook. I love to help people get dinner on the table, or create something new, different or special they can feel good about accomplishing. I love sharing the recipes my mother, nonna and aunts taught me. That’s it.
I tell my kids all the time, “just be you.” At the end of the day, I had to take my own advice. Lesson learned.
Back to the chicken waiting in the wings. Ha! This recipe has great lemon flavor. The chicken gets marinated and cooked in lots of it, plus some lemon zest to add and extra burst of freshness and the end. The sauce is really delicious. I served this with sauteed baby broccoli and the sauce from the chicken was really yummy with the broccoli. Lemon and broccoli like each other. Spinach would probably be really good too. Add some rice to the dinner plate and this is a really easy and quick meal after a long day.
Lemon Chicken
Ingredients
- 4 chicken breasts sliced in half-you should have 8 or so cutlets
- 2 lemons juiced and zested
- 4 cloves fresh garlic smashed
- 5 tbs olive oil
- 1/2 cup chicken broth
- 1/2 cup white wine
- 2 large sprigs fresh rosemary
- salt & pepper
Instructions
- Zest the lemons and set aside.
- In a small bowl, combine the remaining ingredients except for the chicken and 1 tablespoon of the olive oil. You should have about a cup or so of marinade.
- Put half the marinade in a zip top bag with the chicken and one rosemary spring. Marinate 2 hours to overnight. Reserve the extra marinade and lemon zest for later in the fridge.
- Once the chicken has marinated. Heat the remaining tablespoon of olive oil in a large saute pan. Add the chicken to the pan and brown on both sides. We want color here. Don't worry to much about getting the chicken cooked all the way through. Discard the marinade in the bag.
- Once the chicken has some lovely color add the reserved marinade to the pan. Reduce the heat to medium low and cook until the chicken is cooked through. If the marinade starts to dry out, add some extra chicken broth.
- Once the chicken is cooked, remove the chicken to a serving dish. Add one tablespoon of butter to the sauce. Taste the sauce for flavor. Add salt and pepper if needed.
- Pour the sauce over the chicken.
- Sprinkle the reserved lemon zest over the chicken and serve.
