Moist and so full of flavor, this chicken dish is so very easy to put together. Leftovers are a great add in for a green salad.
boneless, chicken breasts (or boneless skinless chicken thighs) (about 1 and1/2 pounds) cut into large serving pieces
1/3 cup olive oil
juice of 1.5 large lemons plus several more slices of lemon
1 medium onion, chopped
3 cloves garlic, chopped
1 small bunch fresh thyme
1 teaspoon dried oregano
Preheat oven 375 degrees
Combine olive oil with chopped onion, lemon juice, garlic, thyme and oregano. Let sit for about 30 minutes to left flavors steep.
Sprinkle a little olive oil in the bottom of a 9 x 13 baking dish. Place chicken pieces in single layer. Pour combined sauce over chicken pieces coating everything well. Disperse a few slices of lemon across the dish. Bake uncovered for about 45 minutes until cooked through.
Serve with noodles or rice with chicken and juices.
Super fast, elegant chicken dish. Serve with cooked pasta. I can find prepared chicken cutlets, otherwise prepare your own from boneless, skinless chicken breasts.
4 skinless, boneless, chicken breasts (about 11/2 pounds) prepared into cutlets
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
3 large eggs
2 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth or 1 teaspoon Osem Chicken Soup Powder mixed with 1 cup hot water
1/2 lemon, juiced
2 tablespoons Earth Balance butter flavored
1/4 cup chopped flat-leaf parsleyPreparation
Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with the 2 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the Earth Balance in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.