Lemon Herb Chicken

There are few things I love more than lemon on chicken. The acid just imparts great flavor and tenderness to something that can end up bland. There are a lot of ways to make lemony chicken; remember Chicken Piccata? Sometimes when it comes to chicken, I just want something easy to throw together that I can reuse for various meals throughout the week.

One day I had some leftover salad dressing that I used as a marinade with some fresh herbs; it was surprisingly good and I decided to recreate it with the addition of some wine. This is seriously so easy and you can have it ready very quickly. Just a quick bath in the marinade and throw it on the grill, not to mention it is really healthy. This is a staple that I will be keeping around!

P.S. We have been buying the “thin sliced” chicken breasts because they are closer to a regular serving size than most of the chicken breasts you see in the market now. Organic seems to be better as well. You do have to be careful not to overcook the thin ones because they dry out. Just 2-3 minutes per side is good.

Kelly

Lemon Herb Chicken

1 Package Thin Sliced Chicken Breasts
Juice of 2 Lemons
¼ Cup White Wine
¼ Cup Olive Oil
½ T Dijon Mustard
2 Cloves Garlic, peeled and crushed
Handful of Fresh Herbs, roughly chopped (anything available that you like ie- rosemary, thyme, sage, parsley)
Salt & Pepper
1 T Butter

Add the lemon juice, wine and mustard to a bowl large enough to accommodate the chicken.

Pour the olive oil in a steady stream whisking continuously to emulsify.

Add the garlic, herbs, salt, and pepper; stir to combine. Add the chicken and marinate for 20 minutes to an hour.

Heat the grill to high heat while the chicken marinates. Cook about 2-3 minutes per side.

You can serve as is or take the leftover marinade and add it to a pan straining out any big pieces of garlic or herbs (adding a ¼ to ½ cup more wine if you need more volume) and bring to a boil.

Add butter and whisk until reduced and the sauce coats the back of a spoon. Season with salt, black pepper and crushed red pepper.

Top the chicken with the sauce and serve.