We all know boneless skinless chicken chicken breasts are good for us. Unfortunately, they can also be a little tasteless and get rubbery very easily. This dish avoids all that and makes a tender, moist chicken breast that tastes good.
I start by putting each breast between layers of wax paper and pounding it with a mallet until it is between 1/4 and 1/2 inch thick. You can use a heavy pot instead of a mallet but it won’t be as easy.
Put 20 ml (1 1/2 tablespoons) of flour and 2 ml of Italian Herb seasoning per breast into a plastic bag. Add the chicken pieces one at a time and shake to coat with the flour. Sprinkle on extra Italian seasonings to taste.
Measure 50 ml (1/4 cup) of dry white wine and add 15 ml (1 tablespoon) of lemon juice per breast. Set aside.
Over medium high heat, melt 5 ml (1 teaspoon) of butter per breast. When foaming and just starting to colour, add the breasts and cook until brown on both sides and the internal temperature is 165 F. This only took about 3 minutes a side as the chicken had been pounded
thin. Remove the chicken and keep it warm.
Add the wine/lemon juice mixture to the pan and cook until the liquid has reduced by about half. Pour the liquid over the chicken and serve.
This is a wonderfully easy dish that is good for a week night when you are in a hurry. It comes together quickly and looks like you spent a lot longer on it. It has a nice bright flavour with the lemon juice and the herb mixture is subtle enough for kids to like.
The Old Fat Guy