Lemon Chicken

Lemon Chicken

Five in 25

Five Ingredients

2 large boneless, skinless chicken breasts

1 lemon

¾ cup of chicken stock

¼ cup dry white wine

2 T unsalted butter

From the Pantry

2 garlic cloves, minced

1 cup AP flour

1 T olive oil

Cut the chicken breasts in half from top to bottom so you have two thin chicken cutlets.

Pour the flour into a large plate or pie tin.  Coat each chicken cutlet in the flour. 

Heat the oil and 1 T of butter over medium high heat in a large skillet.  Add the chicken and cook for 4-5 minutes per side or until slightly browned and cooked through (165 F).  While chicken cooks, season it with salt and pepper.  Set aside to rest.

Add the remaining T of butter and 2 T of the flour to the pan.  Whisk the flour and melted fat together to form a roux.  Add the minced garlic and continue to stir for 30-60 seconds until fragrant.  Add the wine and whisk to incorporate.  Add the stock and whisk to combine.  The sauce should begin to thicken.  Cook it to your desired consistency and season to taste.  Add the juice (and, optionally zest) of half a lemon and return the chicken to the sauce along with any accumulated juices. 

Coat the chicken in the sauce and serve immediately with the side dish(es) of your choosing.