Lemon Garlic Chicken
| Prep Time | 30 |
| Cook Time | 30 |
| Servings |
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Ingredients
Chicken
- 3 Chicken Breast Pounded to 1/2 inch thick
- 1 tsp Garlic Powder
- 1 tsp Salt or to Taste
- 1 tsp Fresh ground Black Pepper or to Taste
- 3 TBSP Fresh Lemon Juice
- 1/2 Cup Flour or more for dredging
Sauce
- 2 tbsp Butter
- 2 tbsp olive oil
- 1/2 Cup Onion Diced
- 2 tbsp garlic Minced
- 3/4 cup White wine
- 3/4 cup Water
- 2/3 cup Heavy Cream
- 2 tsp Italian Spice Mix
- 2 tbsp Italian Parsley Chooped
- 4 tbsp Fresh Lemon Juice
- 2 tsp arrow root Mice with 1 TBSP water
Ingredients
Chicken
Sauce
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Instructions
Chicken
- Pound Chicken until a consistent thickness (1/2 inch thick)
- Season with dry spices (Garlic Powder, salt, Pepper)
- Rub in Lemon Juice
- Dredge in flour
- Heat pan to medium heat
- Pan fry in butter (2 tbsp and olive oil (2 tbsp)
- Until golden brown flip (5-6 minutes per side)
- Move to plate and keep warm
sauce
- Remove extra oil (leaving enough to cook onion and garlic)
- add chopped onion sprinkle with salt, saute until slightly translucent (two minutes
- add chopped garlic saute for 1 minute
- Add wine and water bring to boil simmer for 5 minutes
- salt and pepper to taste
- Reduce heat
- Add heavy cream
- Increase heat to a simmer, simmer for a few minutes to thicken, add arrow root slurry to thicken if required
- stir in lemon juice
- Stir in Italian Spice mix
- Add chicken breasts warm with sauce
- Garnish with Parsley
- Serve over rice or pasta with lemon wedges