Lemon Chicken
Adapted from (family collection)
Ingredients
- 4 medium boneless, skinless chicken breasts (about 8 oz each)
- 1 1/2 tsp kosher salt
- 1 1/4 tsp ground black pepper
- 1/2 cup 120 ml olive oil, plus 2 tablespoons
- 1 lemon, thinly sliced into rounds, seeds discarded
- 1/4 cup 60 ml dry white wine
- 3 garlic cloves, smashed
- 1 tbsp 15 ml dried herbes de Provence, or 3 tbsp chopped fresh herbs (sage, rosemary, thyme)
Method
- Season the chicken breasts all over with the salt and pepper. Transfer to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air, and seal tightly so the chicken is fully submerged. Massage the chicken through the bag to evenly distribute the herbs. Marinate in the refrigerator 1 hour, or up to 8.
- Heat the remaining 2 tbsp olive oil in a large, deep skillet with a lid over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until golden on one side, about 8 minutes.
- Turn the chicken, cover, and cook over medium-low until cooked through, about 7 minutes. Serve topped with lemons and sauce.