Sunday, July 13, 2014

Lemon Garlic Chicken

I found this recipe on The Fresh Market Website and I am glad I did! This is dish is simple and light, perfect for a summer evening. Enjoy!


·         1/2 stick butter
·         4 boneless, skinless chicken breasts
·         4 cloves of garlic, crushed
·         1/2 cup chicken broth
·         1/2 cup white wine
·         3 tablespoons lemon juice
·         dried basil, to taste


Melt butter in a large skillet or 2 smaller ones over medium high heat. Season rinsed and dried chicken breasts with salt and pepper. Sauté 3-4 minutes on each side to brown, adding garlic during last 2 minutes. Add stock, wine, and lemon juice; bring to a boil. Reduce heat, cover, and simmer 15-20 minutes until chicken is barely pink in the center. Remove from pan and keep warm. Turn up heat (combine liquids from 2 skillets) and bring to a boil, add herbs and simmer for 2 minutes. Season to taste.
Meanwhile, cook angel hair pasta al dente, about 3 minutes. Drain and toss into liquid-herb sauce. To serve, divide pasta among plates. Top with your choice of prepared vegetables. Add chicken breasts either whole or sliced and fanned along edge of pasta.

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