Makes 4 Servings
- 4 boneless, skinless chicken breast halves
- Flour for dredging
- 4 tablespoons butter
- 3 teaspoons grated lemon zes
- Juice of ½ lemon
- 1 teaspoon black pepper
- 1 cup white wine
- 2 cups chicken broth
- Salt to taste
- ½ lemon, sliced
- Chopped parsley and basil leaves for garnish
With a mallet, pound the chicken breasts until very thin (1/4 inch or less). Dredge the chicken in the flour, shaking off the excess. In 2 large sauté pans set over medium-high heat, melt the butter (2 tablespoons in each pan). Sauté the chicken for 2 minutes, then flip. (You are not looking for it to brown). Stir in the lemon zest, lemon juice, black pepper, and white wine. Simmer 2 minutes longer. Add broth and simmer 4 to 5 minutes more. Salt to taste.
Place the chicken with some of the pan sauce and lemon slices, garnish with the parsley and basil leaves, and serve.
** Tip**: This variation of lemon chicken preserves the classic, clean flavors of the dish, and pounding the breasts makes it quick to prepare, yet elegant to present.