The new Half Baked Harvest cookbook, Super Simple has so many great looking recipes! The author focuses on quick and easy meals. This Breaded Lemon Chicken takes less than an hour to make and it was delicious!
Boneless, skinless chicken breasts are combined with lemons, cherry tomatoes, butter, garlic, wine and fresh herbs to create a tasty dish.
Rub the chicken with 1 tablespoon of oil and the zest from one lemon.
Sprinkle with salt, pepper and flour. Press flour to adhere.
Heat 2 tablespoons of oil in the skillet and add the chicken. Cook until golden, about 5 minutes per side. Remove and set aside.
Combine lemon slices and butter and cook for about 30 seconds on each side to caramelize. Remove and set aside with the chicken.
Look at those gorgeous tomatoes!!! I used a mix of cherry tomatoes – great color! Increase the heat to high and add the tomatoes, garlic, thyme and a pinch each of the salt, pepper and red pepper flakes.
Cook until the tomatoes begin to burst, 4-5 minutes.
Reduce the heat to medium-low, and stir in the wine and lemon juice, stir to scrape up all the tasty browned bits on the bottom.
Return the chicken to the skillet, increase the heat to medium, simmer until the chicken is cooked through, about 10-15 minutes.
Transfer the chicken to a platter, or individual plates. Top with basil and the caramelized lemon slices. Spoon the sauce over the top and scatter the tomatoes around. Sprinkle with a bit of Parmesan cheese. Enjoy!!!!!
Breaded Lemon Chicken
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 3 tablespoons extra-virgin olive oil
- 1 lemon zest and juice
- kosher salt and freshly ground pepper
- 1/2 cup all-purpose flour
- 3 tablespoons salted butter
- 1/2 lemon sliced
- 3 cups cherry tomatoes
- 4 garlic cloves, smashed
- 2 tablespoons fresh thyme leaves
- crushed red pepper flakes
- 1/2 cup dry white wine, such as pinot grigio
- 1 handful fresh basil leaves,roughly chopped
- grated Parmesan cheese, optional
Instructions
- Rub the chicken all over with 1 tablespoon of the olive oil and the lemon zest, and season generously with the salt and pepper. Sprinkle the flour evenly over the chicken, pressing it to adhere.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and sear until golden, about 5 minutes per side. Remove the chicken from the skillet and set aside on a large plate.
- In the same skillet, combine the butter and the lemon slices. Sear the lemon until caramelized, about 30 seconds per side. Remove the lemon from the pan and set it aside with the chicken.
- Increase the heat under the skillet to high and add the tomatoes, garlic, thyme, and a pinch of salt, pepper and red pepper flakes. Cook until the tomatoes begin to burst, 4 to 5 minutes. Reduce the heat to medium-low and stir in the wine and lemon juice, scraping up any browned bits on the bottom. Return the chicken to the skillet, increase the heat to medium and simmer until the chicken is cooked through, 10-15 minutes.
- Transfer the chicken to a serving platter and top it with basil and the caramelized lemon slices. Spoon the sauce over the top and scatter tomatoes all around. If you want, you can add a sprinkle of Parmesan cheese to the top.
Notes
The link for more information on the cookbook is listed below:
https://www.halfbakedharvest.com/cookbook/half-baked-harvest-super-simple/
