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 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.
2 lbs. boneless skinless chicken thighs 3 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar
1 teaspoon dried Greek oregano
Salt and fresh ground pepper to taste
For dish: ¼ cup extra virgin olive oil ½ stick unsalted butter 1 medium onion, small dice 2 garlic cloves, minced 1 1/2 cups long grain rice (I use Basmati rice but Mahatma works fine too) 2 tablespoons tomato paste 3 cups low sodium chicken broth 1-2 tablespoons capers (drained) ½ cup pitted green olives (drained) ½ cup roasted red pepper strips (freshly roasted is great but you can save a lot of time by purchasing them in a jar too. They are just as good in this recipe).
Optional garnish: chopped cilantro or parsley leaves
Put chicken thighs in a medium sized bowl and season with salt and fresh ground pepper to taste. Add the olive oil, red wine vinegar and oregano. Let marinate while you’re organizing the rest of your ingredients, no more than half an hour.
2. Melt butter with olive oil in a Dutch oven (5 qt) or large lid pot then sauté onion over medium heat until it begins to soften. Add the garlic and cook just until you can smell its characteristic aroma and it turns opaque. Add the rice and stir well so the grains are coated with the fat. Let it sauté for a minute. Add the tomato paste and the broth. Stir well to mix. Add the remaining condiments. Taste the liquid. It should have a piquancy from the capers and olives. Add salt now if you think you need it.
3. Nestle the chicken thighs into the rice, adding any reserved marinade or juices. Bring the liquid to a simmer, cover the pot and cook either on top of the stove over low heat or in a 350 degree oven for about 40 minutes or until rice has absorbed all the liquid and chicken is cooked through. Taste for seasoning.
4. Garnish with chopped cilantro or parsley leaves.
Psst! Leftovers are great but this is also an easy recipe to cut in half when it’s just the two of you.