Lemon Chicken Sauté

  • Yield servings


2 -- Lbs.(4 6) Skinless Boneless chicken breasts
1 cup All porpoise flour
1 teaspoon salt
1 teaspoon pepper
1 clove garlic chopped
-- Zest and juice of 1 lemon
1 cup White wine
2 tablespoons fresh basil chopped
1/2 cup Water
1/2 cup Chicken stock or broth
2 tablespoons Butter


Place flour, salt and pepper in a large plastic bag and toss lightly.
Add chicken breasts a few at a time and toss until coated with the flour – set aside and repeat until all the breasts are done.
Heat oil on medium heat in a large skillet and cook chicken until brown on both sides (about 2 minutes per side).
Add garlic, lemon zest, lemon juice, wine, water and stock- stir gently and simmer for 5 minutes stirring occasionally. After 5 minutes turn off heat and add butter stir gently until the butter has melted. Transfer chicken to a serving platter spoon sauce over chicken garnish with basil and serve.



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