Lemony Terrific Chicken

chicken

I have always been a fan of cutlet themed dinners. From Marsala to Parm to Milanese, a cutlet dinner can be satisfying and simple. I usually make my Aunt’s go to Lemon Chicken recipe loaded with heavenly mushrooms. Recently I decided to change it up after seeing the Barefoot Contessa make her version. Ina is a talented chef and I have tried many of her recipes before. Yes she is a bit fancy pants but that doesn’t deter me from trying her decadent takes on dishes. Lemoore is nothing like the Hamptons, believe me, but making her recipes takes me outside of my little world. This lemon chicken was amazingly juicy and delicious. The combination of olive oil and wine with just the right herbs and fresh lemon made chicken sing with flavor. So if you want to make a simple dish that makes you feel fancy for a moment, check out this version of Lemon Chicken and I promise you won’t be disappointed.

Lemon Chicken

Ingredients
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Directions
Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe.html?soc=fyesocial_20140915_31540416&oc=linkback

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