This is an easy weeknight dinner recipe that is also pretty enough to serve guests at a small casual dinner party. The citrus sauce is the perfect combination of savory and sweet. The leftovers (if you have any) are great for lunch the next day too! Enjoy!
4-6 boneless chicken breast cutlets (see notes)
1/2 cup flour
1/2 cup Chardonnay (or you can use white cooking wine)
1/4 cup freshly squeezed lemon juice
6 green onions (white and half of green section, chopped)
4-6 cloves of garlic, pressed or finely chopped
6-8 Tablespoons butter (divided)
Salt and freshly ground pepper to taste
Pat the chicken with a paper towel to dry. Season with salt and pepper as desired.
Lightly flour chicken and place into a large frying pan with approximately 3-4 T. butter melted in the pan and fry until golden brown about 5 minutes per side. Be careful not to burn the butter. Chicken will not be fully cooked. Place chicken in a warm oven while you make the sauce.
Add 3-4 T butter to pan. Saute the onions and garlic in the butter on low heat. Add wine and lemon juice. Simmer for about 5 minutes. Add the chicken to the sauce, cover and simmer for 5-10 minutes more or until fully cooked. Serve over your favorite rice (I like brown basmati rice). Yummy!
Chicken – you can purchase chicken cutlets or chicken breast fillets in your local grocery store or you can cut them yourself but slicing a boneless chicken breast in half to form thin patties.
Flouring Chicken – Place about 1/4-1/2 cup flour in a shallow baking dish. Dip and flip the chicken fillets into the flour to lightly cover them before cooking. This ensures that chicken stays both moist and tender.