Lemon and White Wine Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6 chicken cutlets
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Course
Main Course
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Cuisine
Italian
Lemon and White Wine Chicken
Description
Lemon and White Wine Chicken uses boneless, skinless chicken breasts cut to reduce thickness, allowing for quicker, more even cooking. The flour coating helps achieve a lightly crisp texture on the surface during sautéing in butter and olive oil. After cooking the chicken in two batches, the pan sauce is made by deglazing with white wine, adding butter and fresh lemon juice, and stirring until slightly reduced and thickened. This sauce brings a balance of acidity and richness to the dish.
The resulting chicken is tender with a gentle crust and coated in a smooth, tangy sauce that brightens the flavors. This method allows the sauce to carry the flavor of the butter and fresh citrus without overpowering the subtle chicken taste. It pairs well with neutral sides that can absorb the sauce.
The recipe uses precise seasoning with salt and freshly ground pepper directly on the chicken and in the flour coating. The pan sauce’s quick preparation uses the fond from the chicken for depth. Garnishing with lemon slices adds visual appeal and a touch of extra citrus aroma.
Ingredients
- 4 large boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
- 4 Tbsp butter unsalted
- 3 Tbsp extra-virgin olive oil
- 1/2 cup white wine dry
- lemon freshly squeezed, juice of 1
Instructions
- Cut the chicken breasts in half so they are half as thick and sprinkle it with salt and pepper.
- Add 1/2 cup of flour to flat-bottomed medium dish. Dredge, or coat the chicken with the flour. Use just enough flour to coat and tap off extra.
- Heat 2 Tbsp of butter and 2 Tbsp of olive oil in a large skillet over medium/high heat until the butter begins to sizzle.
- Add 1/2 of the chicken and Saute for about 2-4 minutes per side (depending on the thickness of your chicken). Remove chicken to a serving platter.
- Add 1 Tbsp butter and 1 Tbsp olive oil to the pan and repeat with the second batch of chicken.
- In the same skillet, without reducing the heat, add 1/2 cup wine, 1 Tbsp of butter and lemon juice. Stir for about 3 minutes. Sauce will slightly thicken. Pour the sauce over the chicken just before serving. Garnish with lemon slices.
User Reviews
Overall Rating
5
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