Lemon Chicken

Need a new chicken dish?  We have one that uses simple ingredients and that is quick and easy to prepare 🙂 …As the new school years begins, the kids have new clothes and backpacks, new pencils and notebooks.  It only seems right that you have some new inspiration for dinner.

Statistics show that in the United States, we eat some 8 BILLION chickens a year!  So this week seems like the perfect time to give you some new ways to make one of those 8 billon chickens.  We have just the thing for you today.  A chicken dish that everyone will love and that will allow you to have dinner on the table in no time.

A dinner that is easy and everyone loves?  Sounds like a recipe for love, joy and abundant living 🙂

Lemon Chicken

4-6 boneless chicken breasts
1/2 cup flour for dredging
salt and pepper to taste
fresh thyme
1/4 cup olive oil
2 tablespoons of butter
3-4 lemons
white wine
capers
parsley for garnish

Cut each breast in half through the center so that the chicken breast is only half as thick.   Season the flour with salt and pepper and then dredge the breasts in the flour.  Heat the olive oil and butter in a skillet.  when the butter starts to bubble place the breasts in the pan.  Be careful not to over crowd the pan.  Each breast should lay flat in the pan.  You will need to cook the chicken in batches.

When the chicken is golden brown, turn it to the other side and continue cooking until both sides are crisp and browned. Transfer the chicken to a serving plate and keep warm in the oven on a low temperature, about 200 degrees, until all the breasts are cooked.

When all the chicken is cooked add about 1/2 cup of white wine to the pan to deglaze it.  Stir the wine in the pan to loosen all the little browned bits left after removing the chicken.  Next stir in the juice of 3-4 lemons, some fresh thyme leaves, a couple tablespoons of capers and a couple tablespoons of butter.   Stir just until the butter is melted and the sauce begins to be slightly thickened.  Remove the chicken from the oven and pour the sauce over top.  Garnish with some chopped parsley and serve immediately.  Mashed or baked potatoes and a green salad and French bread make this a great meal.  Enjoy!