Lemon Chicken Provençal
5 chicken breasts (½ lbs. each)
1 fresh lemon (juice only)
1¼ tsp. sea salt
1 tsp. white pepper
4 tsp. herbes de provence
1 tsp. garlic powder
¾ cup flour
4 tablespoons olive oil
1⅓ cup white wine or chicken broth or mixture
4 tsp. dijon mustard
(optional: 1 cup mixed kalamata and black olives sliced)
Directions:
Using a meat tenderizer, place a saran wrap on top of the chicken and beat the breasts without breaking the meat apart but flatten nicely.
Place in a glass baking dish then splash with lemon juice on both sides of the breast. Sprinkle evenly with salt, pepper, herbes de provence and garlic powder on both sides, then cover each piece of chicken with a thin coat of flour.
Heat up a large frying pan to medium high and add 2 tbsp of olive oil. Place 2 or 3 of the chicken breasts in the pan when it is hot. Cook for 2 minutes on each side, then pour in ½ cup broth or wine. Put a lid over the pan and continue to cook for 5 more minutes or until done. Remove the chicken and put aside to keep warm. Take juices and place into a smaller frying pan and set aside. In the large frying pan, repeat the same method of cooking the next 2 chicken breasts.
Take the juices from the first and second batch and pour into a small frying pan. Heat up on medium high and add in remaining ⅓ cup of broth or wine with dijon mustard and olives. Stir until the mixture becomes thick. Pour this sauce over each chicken breast and serve immediately.
Serves 5 people.
Erica's Kitchen All Rights Reserved ©2012
1 fresh lemon (juice only)
1¼ tsp. sea salt
1 tsp. white pepper
4 tsp. herbes de provence
1 tsp. garlic powder
¾ cup flour
4 tablespoons olive oil
1⅓ cup white wine or chicken broth or mixture
4 tsp. dijon mustard
(optional: 1 cup mixed kalamata and black olives sliced)
Directions:
Using a meat tenderizer, place a saran wrap on top of the chicken and beat the breasts without breaking the meat apart but flatten nicely.
Place in a glass baking dish then splash with lemon juice on both sides of the breast. Sprinkle evenly with salt, pepper, herbes de provence and garlic powder on both sides, then cover each piece of chicken with a thin coat of flour.
Heat up a large frying pan to medium high and add 2 tbsp of olive oil. Place 2 or 3 of the chicken breasts in the pan when it is hot. Cook for 2 minutes on each side, then pour in ½ cup broth or wine. Put a lid over the pan and continue to cook for 5 more minutes or until done. Remove the chicken and put aside to keep warm. Take juices and place into a smaller frying pan and set aside. In the large frying pan, repeat the same method of cooking the next 2 chicken breasts.
Take the juices from the first and second batch and pour into a small frying pan. Heat up on medium high and add in remaining ⅓ cup of broth or wine with dijon mustard and olives. Stir until the mixture becomes thick. Pour this sauce over each chicken breast and serve immediately.
Serves 5 people.
Erica's Kitchen All Rights Reserved ©2012