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 Ingredients: > 2 T. all-purpose flour > 1 T. freshly chopped thyme or rosemary, or 1 T. dried herb of your choice > 4 boneless, skinless chicken breasts, slightly pounded > 3 T. olive oil > 2 T. unsalted butter > 1 shallot, minced > 1/2 cup dry white wine > 2 t. fresh lemon zest > 2 t. fresh lemon juice > 1/4 cup chopped parsley > Sea salt & freshly ground pepper Directions: Combine the flour and chopped herbs, and season generously with salt and pepper. Place the mixture on a baking sheet or large, flat plate. Pat the chicken breasts dry with paper towels and dredge each breast in the flour mixture. Heat two tablespoons of the olive oil, along with the butter, in a large sauté pan over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about three minutes per side. Transfer the chicken to a plate and add the remaining tablespoon of olive oil to the pan. Add the shallots and cook until tender, stirring often, about five minutes. Add the wine to the pan and scrape up any bits from the bottom of the pan. Bring the wine to a simmer, then add the lemon zest, lemon juice and parsley. Reduce the heat to low and return the chicken breasts to the pan. Cover the pan and cook until the chicken is cooked through, about five minutes. Serves 4 Jamie Gwen is a celebrity chef, certified sommelier and cookbook author with a weekly radio show. For delicious recipes and cooking tips, visit chefjamie.com. Where can your hungry kids get a free meal? Click here to find out. Have you tried the delectable fare at the Beach Pit BBQ? Read about it here. |
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