My original version uses dry white wine, although it calls for only ¼ cup of wine… if you prefer you can substitute chicken broth… it will still be delicious.
Depending on the size of the chicken breasts and how many other side dishes you serve with it… will depend on how many chicken breast halves to figure per person… I generally figure 2 pieces per person… if you have leftovers they make a very tasty and quick lunch or dinner for another night. This recipe serves two.
This dish is so tasty … you can serve it for company… prepare this ahead and place in an oven proof dish, cover with foil and keep warm in a 200 degree F oven (try to limit the warming to no more than 30 minutes so the chicken does not dry out).
I hope you give it a try.
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Recipe: Lemon Herb Chicken
All you need:
4 boneless, skinless chicken breast halves
1 tablespoon butter or margarine
¼ cup dry white wine or chicken broth (see notes above)
¼ cup chicken broth
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1-2 teaspoons sugar (to taste)
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh parsley, finely chopped
Pinch of salt
Freshly ground black or white pepper
2 teaspoons cornstarch
Snipped chives for garnish
All you have to do:
Melt the butter or margarine in a large skillet.
Add the chicken and brown on both sides, turning once.
Add ¼ cup white wine or chicken broth, lemon zest,lemon juice,basil, parsley, salt and pepper.
Cook about 8 minutes or until chicken is cooked (no longer pink in the center).
Add ¼ cup chicken broth to hot skillet.
Scrape all bits of brown from skillet.
Add cornstarch and stir until slightly thickened. I prefer it a little runny... adjust the amount of cornstarch and chicken broth to suit your thickness preference.
Remove chicken to a serving platter and drizzle pan gravy over chicken breasts.
Garnish with snipped chives.
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