Breaded Lemon Chicken

Breaded Lemon Chicken

 

 

Ingredients

 

• 1 lb boneless, skinless chicken breasts
• 2 cups cherry tomatoes
• 1/2 cup dry white wine
• 3 tbsp extra-virgin olive oil
• 1 lemon, divided 1/2 zest and juice - 1/2 sliced thinly
• 1/2 cup all-purpose flour
• 3 Tablespoons salted butter
• 4 garlic cloves, smashed
• 2 Tablespoons fresh thyme leaves
• Crushed red pepper flakes (0ptional)
• 1 large handful fresh basil leaves, roughly torn
• Kosher Salt and Freshly Ground Pepper

 

 

Instructions

 

1. Using a plastic bag and a kitchen mallet, pound the chicken to even thin-ness - this helps the chicken to cook more evenly and also tenderizes it.
2. Rub the chicken with 1 tbsp of olive oil and the lemon zest. In another bowl, combine the flour and 1/2 tsp of salt and pepper. Whisk to combine. Sprinkle the flour mixture evenly over the chicken breasts and press it in, set aside.
3. Heat the remaining olive in a skillet over medium high heat. Add the chicken and sear until it's golden, flip and sear both sides. Remove to a covered plate or set inside your microwave to keep warm.
4. In the same skillet, add the butter and the lemon slices, searing the lemon quickly, usually 30-45 seconds. Remove from the skillet and place with the chicken.
5. Increase the heat slightly in your pan, and add the tomatoes, thyme, salt and pepper, and red pepper flakes if using. Cook until the tomatoes begin to burst, then add the garlic and continue to cook for 1-2 minutes.
6. Lowering the heat, stir in the wine and the lemon juice, while using your spatula to scrape any browned bits off and melt into the juices.
7. Return the chicken to the skillet and turn the heat to low and cook for 10-15 minutes until the sauce is reduced, slightly thickened and the chicken is cooked through. 165 on a meat thermometer will be perfect.
8. To plate - Add a chicken breast to the plate, garnish with a lemon slice and top with some basil and the cherry tomatoes.

 

 

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Notes:

 

I really like this dish - it's simplistic on it's own and could be considered complete if I were a less food-centric person. Clearly served this with some pasta drizzled in the pan sauce, with some pan sauteed zucchini. Credit out to HBH for the original recipe, although I prefer my own way of start to finish

 

All Photographs Copyright Tink's Kitchen and JSGrey