“This recipe came from Gourmet (April 1995). The original recipe called for chicken breasts with skin, but I always use skinless. It's quick and easy, and I always have everything to make it in the house. It's great served over rice.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Pat chicken dry and place between 2 sheets of plastic wrap.
  2. With a meat pounder, flatten chicken lightly to about 1/2 in thickness and season with salt and pepper.
  3. In large non-stick skillet heat oil over moderate heat and cook chicken until lightly browned, approximately 6 minutes on each side.
  4. Add remaining ingredients except lemon juice, and simmer until chicken is cooked through,about 4 minutes.
  5. Transfer chicken with tongs to a platter.
  6. Simmer sauce until reduced to about 1/4 cup.
  7. Add lemon juice and salt and pepper to taste.
  8. Pour sauce over chicken.

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