Saturday, May 15, 2010

Chicken with Lemon Butter Sauce

So my plan was to make chicken piccata, for the first time, but after I got home I decided I did not want to go through the trouble of breading the chicken. So this is what I made. It came out very tasty.

4 chicken breasts, pounded thin
1/2 cup chardonnay
1/3 cup lemon juice, keep lemon halves
3 tablespoons butter, divided
salt and pepper

Make It:
Preheat oven to 400 degrees. Heat a skillet over medium high heat. Spray skillet with cooking spray. Salt and pepper each chicken breast on both sides, put in skillet 2 at a time. Cook for 2 minutes per side, remove to a cookie sheet. Once all four chicken breasts are done place them in oven for 15 minutes. Wipe out skillet, add 1 tablespoon butter, wine, lemon juice and reserved lemon halves to skillet, Bring to a simmer and allow to reduce by 1/2, should take about 10 minutes. Remove lemon halves. Add remaining 2 tablespoons butter to pan, allow to melt. Serve sauce over chicken. Enjoy!

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