Juicy Italian Chicken

How to cook Juicy Italian Chicken

Ingredients: 2 skinless, boneless chicken breast halves 1 tablespoon butter 3 tablespoons chopped fresh oregano 2 tablespoons chopped fresh lemon verbena (discretional) 1/4 cup dry white wine 1 tablespoon balsamic vinegar, or to dash 1 teaspoon lemon strength, to cultivation

Directions: Lay the chicken breasts onto a cutting live, and slice each into thin halves. Melt the butter in a large skillet over medium earnestness. Place the chicken breasts into the hot skillet, and cook until golden brown. Sprinkle the breasts with oregano and lemon verbena, then turn over and cook until golden on the other side and no longer pink in the center, roughly 5 minutes outright. Place chicken on a platter, and set aside. Pour the wine, vinegar, and lemon juice into the skillet. Increase heat to spacy, and bring the wine to a sizzle. Cook and stir until the wine has reduced by half, then add the chicken breasts, and simmer until reheated.


Servings Per Approach: 2

Amount Per Serving

Calories: 221

Total Fat: 7.5g Cholesterol: 84mg Sodium: 122mg Total Carbs: 3.5g Dietary Fiber: 0g Protein: 27.8g

Prepare time:10 Min

Cook time:10 Min

Ready in:20 Min

Serving towards:2 peoples

Comments are closed.