Lemon Chicken

You can eat the lemon as well

You can eat the lemon as well

This is a really quick dish that works perfect over rice or creamy grits.

Lemon Chicken

  • 2 chicken breasts deboned, skinned and butterflied into 4 pieces
  • 1/2 cup flour
  • 3 tbsp chopped sage
  • 1 lemon
  • 1/2 cup dry white wine
  • 1/2 cup thinly sliced mushrooms
  • Salt/pepper
  • 2 tbsp butter

Season chicken with salt and pepper. Mix together flour, two tablespoons of the sage and zest from lemon. Dredge chicken in flour and shake off any excess. Heat butter in a large saute pan that can hold all the chicken. Brown the breasts on both sides then remove to a plate. Add mushrooms and saute for a minute. Add wine, juice from lemon and the lemon halves to pan. Bring to a boil then turn down to a simmer, add chicken back to pan and cover. Cook until sauce is thick and chicken is done, about 10 minutes. Serve immediately.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Chicken, Dinner, Food, Italian, Recipes and tagged , , , , . Bookmark the permalink.

5 Responses to Lemon Chicken

  1. Lea Ann says:

    All of the ingredients here are such perfect flavor matches. Saving this one for when I need a quick weeknight meal. Thanks for the recipe.

  2. egg me on says:

    Chicken! I might be a fan …

  3. ChgoJohn says:

    I bet this sauce is really tasty. lemon and chicken go so well together.

  4. Pingback: Sunday Suppers: Spring Chicken Part One | Rufus' Food and Spirits Guide

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