Chicken in White Wine Sauce

Offer this refreshing dish on a hot Summer's night. Light, refreshing and easy chicken dinner.

Cuisine Italian

Diet Low Fat

Prep Time 15

Cook Time 20

Total Time 45

Servings

Calories 250kcal

Finely chop the garlic cloves. In a small bowl stir together 2 - 3 cloves of the minced garlic, parsley and lemon zest, reserving 2 chopped garlic cloves.
Pat chicken breasts dry with a paper towel. Spread the flour on a plate. Lightly coat both sides of each chicken breast with the flour. Shake off any excess.
Heat a frying pan over medium high heat. Add the olive oil. When the olive oil is hot, add the chicken and saute, turning once until lightly browned. About 2 minutes per side. Transfer to a platter and season with salt and pepper.
Add the remaining chopped garlic to the pan and cook until fragrant. About 1 minute. Add the chicken stock, lemon juice and white wine. Stir to remove any browned bits from the pan. Bring to a boil and cook for about 3 minutes.
Return the chicken to the pan and reduce heat to medium Cook until chicken is cooked through. Use a meat thermometer to determine internal temperature is 160 degrees.
Remove chicken to plates. Pour the sauce over each chicken breast.
Top each breast with some of the parsley mixture.

Use a meat mallet to gently pound the chicken breasts to make them more even in thickness. No need to turn them into cutlets, you just want to them to cook evenly.

Storage

This chicken is best when served fresh. But leftovers can be stored in the refrigerator for three to four days, in an airtight container.
You can also freeze them. Add chicken and any left over sauce to a zip-lock style freezer bag. Squeeze the air out and freeze for up to three months.
To reheat, let chicken thaw in the refrigerator overnight. I like to use the microwave and reheat any leftovers at 50% power in one-minute increments. Food seems to react better to the lower temperature reheating.