For some strange reason several of the recipes I pulled out over the past two weeks have included lemon. We are not much of a lemon flavored fanatics nor are we all that much into anything citrusy. I don’t even like lemonade (well only if I am eating spicy Mexican and my mouth is on fire). But for some reason this flavor has caught my attention so I decided to try out the following recipe.
It’s a light and fluffy battered chicken coupled with a low-key lemon flavor and white wine mixture. Once again the hubby said it tasted like a crepe. Maybe it’s the lemon thing again or maybe his taste buds are crazy off kilter. Who knows about that but what we do know is that this particular recipe was a nice change to the heavy cream sauce chicken dishes we normally would eat.
Rating out of three stars: Hubby- 2 stars Me- 2 stars
Serves 2 Ready in 35 minutes
- ¼ cup of flour
- 2 eggs, beaten
- 2 chicken breasts
- ½ cup of white wine
- 10 ounce can of chicken broth (this yields plenty of sauce, so if you are serving more than 2 people don’t double this amount)
- 1 teaspoon of parsley
- ¼ cup of butter
- 1 lemon, juiced
- 1 teaspoon of cornstarch
- salt and pepper to taste
- Preheat the oven to 300 degrees.
- Dredge the chicken in flour then dip in the egg. To me this is totally backwards but it works.
- In a large skillet, cook the chicken until almost cooked through and place the chicken in a 13 x 9 inch pan.
- Combine wine, broth, parsley, salt, pepper, butter, and lemon juice and heat over medium low heat. Stir slowly until butter has melted completely. Add the cornstarch slowly, constantly stirring until sauce thickens slightly.
- Pour the sauce over chicken and cook for 15 minutes, or until chicken juices run clear.
Sides: We served it with corned cooked on the BBQ. OK side but we could have combined something better with it.
Hubby- tastes like a crepe.
Me- Less lemon = better. Sauce might be better a little thicker.