My husband loves the flavor of lemon and limes. Anytime something has either one of them incorporated into the recipe, he asks for extra. He even asks for extra lime in the cherry limeade from Sonic. So I know this lemon chicken would be right up his alley.
This is a healthy dish and is very good. I gotta be honest though, I am not a huge fan of chicken breasts that aren't somehow breaded...I know, I should be...but, I just am never one to get excited about chicken that is without breading.
With that being said, this was really good and did excite more than I expected.
And yes, I am the person that gets most excited about food. Ask anyone, it's true!
Here is what you'll need:
-1/4 cup good olive oil
-3 tablespoons minced garlic (9 cloves)
-1/3 cup dry white wine
-1 tablespoon grated lemon zest (2 lemons)
-2 tablespoons freshly squeezed lemon juice
-1½ teaspoons dried oregano
-1 teaspoon minced fresh thyme leaves
-Kosher salt and freshly ground black pepper
-4 boneless chicken breasts
-1 lemon
With that being said, this was really good and did excite more than I expected.
And yes, I am the person that gets most excited about food. Ask anyone, it's true!
Here is what you'll need:
-1/4 cup good olive oil
-3 tablespoons minced garlic (9 cloves)
-1/3 cup dry white wine
-1 tablespoon grated lemon zest (2 lemons)
-2 tablespoons freshly squeezed lemon juice
-1½ teaspoons dried oregano
-1 teaspoon minced fresh thyme leaves
-Kosher salt and freshly ground black pepper
-4 boneless chicken breasts
-1 lemon
Preparation:
Preheat the oven to 400 degrees.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Sprinkle the chicken liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. I actually added a little bit of butter and corn starch to the sauce to make it a little thicker.
I served it with whole wheat rice pilaf and steamed green beans.
It was great leftover and I even got a text from my husband on his lunch break complementing the dish. Win!
Original recipe: Lemon Chicken Breast Barefoot Contessa
Preheat the oven to 400 degrees.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Sprinkle the chicken liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. I actually added a little bit of butter and corn starch to the sauce to make it a little thicker.
I served it with whole wheat rice pilaf and steamed green beans.
It was great leftover and I even got a text from my husband on his lunch break complementing the dish. Win!
Original recipe: Lemon Chicken Breast Barefoot Contessa
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