June 27, 2016
Dinner, Main Dish, Poultry,
Chicken, Portuguese, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Weeknight Meals, Skillet, Stove Top, Low Carbohydrate, No Eggs, Wine, Boneless Pieces more
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"A recipe from portuguesedinerdotcom that I want to try and am posting for the Azores leg of the Quest. She serves this with a recipe she posted for Jasmine rice."
Cut the chicken breasts in half. Place them between 2 pieces of saran wrap and pound to about 1/4 inch thick.
Season with salt and pepper and coat them lightly with the flour in a bowl.
Heat the olive oil and butter on high heat in a large saute pan. Cook the chicken on medium high heat for about 3 minutes or longer on each side until they turn a light golden brown, remove them from the pan and set them aside.
De-glaze the pan with wine, lemon juice and chicken broth and let it cook down for about 1 minute.
Return the chicken to the pan and let it cook in the lemon sauce for another 3-4 minutes on medium heat to incorporate the lemon flavor.
Turn heat to low, add the scallion, oregano and the lemon zest and cook for about 1 minute. The sauce will thicken as it cooks.
If you find the sauce too thick add a little more chicken broth.
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I have made many versions of Lemon Chicken and really loved this one. The oregano set it apart from so many others. It was easy and tasty which makes it a total winner in my book.
Thanks for posting!
If you love lemon, this chicken recipe is a winner. I loved the lemony sauce. The chicken stayed pretty crisp thanks to the flour crust. It was a easy recipe to put together, too. Thank you!