This is the perfect recipe to serve when you have company. The combination of lemon, white wine and butter is just delicious. I serve this dish with either my roasted garlic mashed potatoes or a side of pasta and lots of Parmesan. I double the lemon sauce, when serving with pasta, because it tends to soak up the liquid.
2 large skinless and boneless chicken breasts, thinly sliced or pounded out thin
1/2 cup flour, I use gluten-free
1 teaspoon salt
freshly cracked black pepper to taste
4 tablespoons olive oil, divided
4 garlic cloves, minced
1/2 cup dry white wine (or you can double chicken stock)
1/2 cup chicken stock
2 tablespoons fresh lemon juice
2 drops lemon vitality essential oil
2 tablespoons capers, drainied
1teaspoon honey (optional)
4 tablespoons butter
1 tablespoons parsley, chopped
1 drop parsley vitality essential oil
lemon slices, from 1 lemon
In a shallow bowl, mix the flour, salt and pepper. Set aside.
Thinly slice the chicken or pound breasts thin (1/2 inch thickness, or less). Dredge the chicken slices in the flour mixture. Shake off excess flour.
Heat 2 tablespoons olive oil in a large skillet over medium heat. When olive oil starts to sizzle, add a few pieces of the coated chicken in the pan. Be careful not to overcrowd the pan and work in batches. Sauté approximately 3-4 minutes each side, or until browned. Remove from skillet and place on clean plate. Cover with foil to keep warm. Add more olive oil with each batch, if needed.
Place the garlic in the skillet and sauté until lightly browned, approximately one minute. Add the chicken stock, wine and lemon juice and cook sauce until reduced by half, about 10 minutes. Stir in the honey, butter, lemon vitality and parsley vitality essential oils. Place the chicken back in the skillet, and top with capers and lemon slices, if desired.
Bring back to a simmer and finish cooking approximately 5 minutes. Add the fresh parsley and serve.
** photo credit goes to Devin Williams