Lemon Chicken Sauté

  • Yield: servings


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