Lemon Garlic Chicken
- 4 skinless, boneless chicken breast halves
- 1 tsp paprika
- salt and pepper to taste
- 2 tbsp margarine or butter
- 2 cloves of garlic, minced
- 2 tbsp lemon juice
- ½ tsp grated lemon zest
- ¼ cup white wine
- Sprinkle chicken with paprika, salt and pepper.
- Melt the butter or margarine in a large skillet over medium-high heat, also, preheat the oven to 400 degrees.
- Once the pan is hot, add the chicken to the skillet.
- Sauté the chicken for about 2-3 minutes on each side or until it begins to brown slightly.
- Remove the chicken and place on a baking sheet. Pour half of the lemon juice over the chicken and then place the sheet in the oven and set the timer for 5 minutes.
- Add the garlic to the hot pan and sauté until it begins to brown (about 1-2 minutes).
- Add the white wine to the pan to de-glace.
- After about a minute or two, add the lemon zest to the pan. Reduce by half, then cover and set aside.
- By now the timer should have gone off. Use the remaining lemon juice to pour over the chicken once again and set the timer for another 5 minutes.
- Once the chicken is done (it may need another minute or two depending on how thick they are), place over a dish of Spanish or vermicelli rice, and pour the sauce overtop liberally.
- Garnish with some lemon-twists and a few sprigs of fresh herbs like sage or basil.
For a little color and extra flavor, add finely diced red peppers and a little lemon zest to the rice as it's simmering. Or let the chicken cool, then add it to a tossed salad for an excellent lunchtime meal!