Best 2 Lemon Chicken With White Wine And Parsley Easy Recipes

If you're looking for a delectable and flavorful dish to tantalize your taste buds, look no further than lemon chicken with white wine and parsley. This classic recipe combines the bright and tangy flavors of lemon with the aromatic and herbaceous notes of white wine and parsley to create a dish that is both elegant and easy to prepare. Perfect for a weeknight dinner or a special occasion meal, this dish is sure to impress your family and friends.

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LEMON CHICKEN III

Lemon Chicken III image

Chicken breasts marinated in lemon juice, then coated in seasoned flour and fried, and finally baked in chicken broth with brown sugar, fresh parsley and lemon slices. This is the best lemon chicken you will ever taste! It is very good for making for a family dinner.

Provided by Megan Henry

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded

Time 12h

Yield 6

Number Of Ingredients 11

Ingredients

6 skinless, boneless chicken breast halves
2 cups fresh lemon juice
1 cup all-purpose flour
1 ½ teaspoons salt
2 teaspoons paprika
1 teaspoon ground black pepper
½ cup vegetable oil
⅓ cup light brown sugar
¼ cup chicken broth
6 slices lemon
½ cup finely minced fresh parsley

Steps:

To Marinate: Combine chicken and lemon juice in a large resealable plastic bag. Squeeze out air and seal bag. Refrigerate to marinate overnight, turning once.
Remove chicken from marinade, reserving 2 tablespoons marinade and disposing of the remainder. Mix together flour, salt, paprika and pepper in a large resealable plastic bag. Add chicken breasts one at a time, seal bag and shake to coat evenly.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium high heat. Fry coated chicken until well browned, about 10 to 15 minutes. Arrange browned chicken in a 9x13 inch baking dish and sprinkle with brown sugar. Mix broth with reserved marinade and pour mixture over chicken. Top each breast with a lemon slice and sprinkle all with parsley.
Bake in the preheated oven for about 20 to 30 minutes, or until cooked through (juices run clear) and tender.

Nutrition Facts : Calories 440.6 calories, Carbohydrate 37.3 g, Cholesterol 68.4 mg, Fat 20 g, Fiber 2.1 g, Protein 30.2 g, SaturatedFat 3.3 g, Sodium 666.3 mg, Sugar 14 g

LEMON CHICKEN WITH WHITE WINE AND PARSLEY EASY

Lemon Chicken With White Wine and Parsley Easy image

I love the combination of lemon and chicken, and you will too! Great served with sautéed spinach or roasted asparagus and basmati rice.

Provided by kiwidutch

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves (about 1 1/2 pounds total)
1 cup all-purpose flour, for dredging
kosher salt
fresh ground black pepper
4 large eggs
1/4 cup extra virgin olive oil
1/2 lemon, thinly sliced into rounds
1/2 cup dry white wine, such as pinot grigio
1 cup chicken stock
1/2 lemon, juice of
2 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley

Steps:

Preheat oven to 200°F.
Place chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet or the bottom of a heavy saucepan to about 1/4-inch thick.
Put flour in shallow platter and season with fair amount of salt and pepper. Mix with fork to distribute seasoning.
In wide bowl, beat eggs with 3 tablespoons water to make an egg wash.
Place oil in large skillet and heat over medium-high heat until hot.
Dredge chicken in seasoned flour, and pat off excess. (Reserve flour.) Dip chicken in egg wash to coat completely, letting excess drip off. Add chicken to hot oil and fry about 2 minutes on each side, or until golden, turning once.
Remove cutlets to a large platter (in a single layer) and place in oven to keep warm.
Now toss the lemon slices into pan and cook for a minute or two, until fragrant.
Add wine, stock and lemon juice, and simmer 5 minutes to reduce sauce slightly.
Roll the pat of butter in the seasoned flour and add to skillet. This will help thicken sauce. Stir or whisk to emulsify and dissolve flour.
Reduce heat to medium-low and return chicken to pan. Fish out lemon slices with tongs and place on top of chicken.
Simmer the whole thing gently for about 2 minutes to heat chicken through.
Season with salt and pepper and garnish with chopped parsley before serving.

Tips:

To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
For a crispier skin, pat the chicken dry before cooking and season it generously with salt and pepper.
If you don't have dry white wine, you can substitute it with chicken broth or water.
For a more flavorful sauce, use a good quality white wine and add a splash of lemon juice.
If you like a thicker sauce, add a cornstarch slurry (equal parts cornstarch and water) to the simmering sauce and cook until thickened.
Serve the chicken with steamed vegetables, mashed potatoes, or rice.

Conclusion:

This lemon chicken with white wine and parsley is a classic dish that is easy to make and always a crowd-pleaser. The chicken is tender and flavorful, and the sauce is light and refreshing. This dish is perfect for a weeknight meal or a special occasion. So next time you're looking for a delicious and easy chicken recipe, give this one a try.

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