Craving a bright, light summer meal with ingredients you already have? Try this easy lemon chicken, pan-sauteed in a light white-wine lemon butter sauce. Top with spicy arugula, sweet summer tomatoes, and a shaving of parmesan. A summer dinner…straight from the pantry!
2 chicken breasts, cut in half horizontally, pounded thin
¼ cup flour
Salt and pepper
1/3 cup lemon juice (about 1 large lemon)
Zest from 1 lemon
2 cloves garlic, crushed
Balsamic Vinegar (Optional)
1. 1. On a plate, season flour with about 1 teaspoon salt and ½ teaspoon black pepper.
2. 2. Heat about 1 tablespoon olive oil in a skillet over medium heat. Dredge each chicken breast half in flour (both sides) and place in skillet. Do not crowd pan. Saute about 2 minutes on both sides, until lightly golden brown and cooked through.
3. 3. Turn heat to low, and deglaze the pan with the white wine. Add lemon juice, lemon zest, and garlic. Season with salt and pepper. Cook for 2-3 minutes until slightly reduced. Turn off heat and melt in butter. Spoon over chicken on plate.
4. 4. Optional side/topping: Mix arugula and chopped cherry tomatoes with a drizzle of olive oil, a dash of balsamic vinegar, and a shaving of nutty Parmesan cheese. Bon Appetit!