This is an easy, fast, one-pan dish which is great for weeknights. Recipe is for two but I’ve included the directions for a serving for four. Enjoy!
Lemon Chicken Breasts with Wine and Butter sauce
Yield 2 chicken breasts
2 chicken breast halves (5-6 ounces each), pounded slightly between two sheets of parchment paper or plastic wrap just to flatten a bit for even cooking
2 tablespoons butter, divided
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
1/2 cup white wine
2 tablespoons fresh chopped parsley (flat-leaf)
2-3 sprigs fresh thyme
4-6 lemon slices
1 clove garlic, crushed
2 tablespoons fresh lemon juice
1/2 cup cherry or grape tomatoes
- Preheat oven to 400 degrees F and a saute pan on medium-high heat. Add one tablespoon butter and the olive oil and heat.
- Add chicken top side down and saute for 3 minutes. Turn; add oregano and the wine and deglaze by scraping the brown bits off the bottom of the pan.
- Scatter the parsley and thyme over the chicken and add the garlic, lemon juice, and lemon slices. Baste the chicken with the wine sauce.
- Place the pan in the oven for 6-7 minutes. Remove from the oven and whisk in the remaining tablespoon of butter and spoon the sauce over the chicken. Add the tomatoes to the pan just to warm through, about 30 seconds. Serve with extra butter-wine sauce. Great over thin spaghetti!
If you’d like to make this recipe for 4, follow the basic directions but use 4 chicken breast halves, 2 tablespoons divided, 2 tablespoons olive oil, 2 teaspoons dried oregano, 6-8 slices lemon, 5-6 springs fresh thyme, ¼ cup fresh lemon juice, 3 tablespoons chopped parsley, and 5-6 sprigs fresh thyme. You can always add a few more cherry or grape tomatoes if you’d like.