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!

Serves 3-4

Ingredients

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

Preparation

For Chicken:

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.

For 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!

Notes:  

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.