Chicken with Lemon-Wine Sauce
SHARE THIS RECIPE!
© Brian Bowen Smith
Chicken is one of the heroes of the dinner table, and by that I mean it’s a consistent and reliable pleaser when I don’t know what else to make. I suppose that’s the reason people frequently compare dishes to the taste of chicken; it’s familiar and extremely palatable. My special focus when cooking any variation of chicken is to not let it get dry, and this lemon-wine sauce is one of the best ways to accomplish that. The chicken comes out very crispy and with a hint of garlic flavor from the infused oil—a tangy and flavorful way to turn a basic chicken into a more sophisticated treat. Plus, the lemon-wine sauce goes wonderfully with rice, broccoli, potatoes, or green beans. Since this dish goes with a variety of side dishes and is family- friendly, you can file it under “always dependable.”
1. Preheat the oven to 350°F. Place the chicken breasts between 2 pieces of plastic wrap, and flatten to 1/2-inch thickness, using a small heavy skillet or the flat side of a meat mallet. Place the egg in a shallow dish. Place the breadcrumbs in another shallow dish. Dip the chicken, 1 piece at a time, in the egg, shaking off the excess. Dredge in the breadcrumbs.
2. Heat 3 tablespoons of the oil in a large skillet over medium. Add the garlic to the skillet; cook until lightly browned, about 2 minutes. Remove the garlic from the skillet using a slotted spoon; discard the garlic.
3. Cook half of the chicken in the hot oil until golden brown, 2 to 3 minutes per side. Place the chicken on a baking sheet. Add the remaining 1 tablespoon oil to the skillet. Cook the remaining half of the chicken until golden brown, 2 to 3 minutes per side; transfer to the baking sheet. Bake the chicken until cooked through, 15 to 20 minutes.
4. Meanwhile, dissolve the bouillon cubes in the 3/4 cup boiling water. Add the bouillon broth, wine, and lemon juice to the drippings in the skillet; cook over medium-high until reduced to about 3/4 cup, about 8 minutes.
5. Remove the chicken from the oven, and transfer to a serving platter. Pour the sauce over the chicken, and sprinkle with the pecorino romano and thyme.
For a speedier dish, use chicken cutlets and cook entirely in the skillet for 3 to 4 minutes per side.
6 (6-ounce) boneless, skinless chicken breasts
2 large eggs, lightly beaten
1 cup Italian-seasoned breadcrumbs
1/4 cup olive oil
2 large garlic cloves, halved
2 chicken-flavored bouillon cubes
3/4 cup boiling water
3/4 cup dry white wine
3 tablespoons fresh lemon juice (from 2 lemons)
1/3 cup shaved fresh pecorino romano cheese
1 teaspoon fresh thyme leaves
Hands on time