I love cooking for the season I am in. Summer cooking is great because it’s light, refreshing and whenever you’re done eating you don’t feel like you need to sleep the food off for hours, which is usually what happens to me every night during the winter. This chicken has delicate flavoring without tasting bland, make it, taste it and see for yourself. J
- 2-2.5 lbs. Boneless Skinless Chicken Breasts
- 4 Garlic Cloves – Chopped
- 2 Tbsp. Fresh Thyme
- 2 Tbsp. Butter
- 1 Cup White Wine
- 1 Lemon – Juiced
- Salt, Pepper and Garlic Powder to taste
Rinse the chicken breasts with cold water and pat dry. After cutting off all the fat from the breasts, lay them on your cutting board and sprinkle with salt, pepper and garlic powder. Spray a large sauté pan with your olive oil (or pam) and heat on high until the pan is heated through. Place the chicken in the pan and lower to medium heat and cook for 5-7 minutes per side or until barely pink inside.
Once the chicken is mostly cooked through, remove from the pan and set aside.
In the same pan add the chopped fresh garlic and cook for about a minute. Add the butter, thyme, white wine and lemon and bring to a simmer and stir until very well combined. Lower the heat so the sauce is on a very low simmer or not simmering at all and place the chicken back into the pan.
Cook for one minute per side in the sauce. Remove and plate the chicken. Let the sauce thicken while you’re platting by keeping the heat on a medium low-level. Once the sauce is at a thicker consistency remove from the heat and pour over the chicken and serve.
*serves 5-6 people
*this is great served with Greek Orzo Salad (recipe coming soon)