Lemon Chicken
Prep time
Cook time
Total time
This lemon chicken is quick, easy and elegant enough for company but also good for a busy weeknight. Plump, juicy chicken breasts are baked in a white wine, lemon, garlic and herb sauce and it is to die for! The sauce starts by warming garlic cloves in olive oil until aromatic, what could be better than that! Smells divine while cooking!
Author: Ruth Guerri
Recipe type: Chicken
Serves: 2
Ingredients
- ¼ cup of olive oil
- 5 garlic cloves, smashed and chopped
- ⅓ cup dry white wine
- 1 tsp of grated lemon zest
- 1 tsp of freshly squeezed lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh thyme leaves
- 1 tsp of salt
- 2 boneless chicken breasts, skin on or off, your choice
- salt & pepper to season chicken
- 1 small lemon, cut into thin slices
- 1 Tbs of butter, room temperature
- 1 Tbs of flour
Instructions
- Preheat the oven to 400 degrees F.
- In a small saucepan, over low heat, cook the olive oil and the garlic for about 1 minutes, swirl it around, it will become very aromatic. Remove the saucepan from the heat and add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt.
- Pour the mixture into a baking dish, pat the chicken dry and place on top of the sauce, season with a little salt and pepper.
- Spoon some sauce over the chicken and tuck in the lemon slices.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts. Switch off the oven, turn on the broiler and broil for a few minutes until the chicken is lightly browned, then transfer the chicken to a plate and pour the sauce into a small saucepan. Stir together the butter and the flour to make a roux.
- Over medium heat, cook the sauce until it starts to boil, then add in the roux, cook and stir until thickened. To serve, plate the chicken and spoon on some of the luscious sauce, serve any remaining sauce on the side. Enjoy!
