Lemon Chicken

I went to the supermarket this week and found lots and lots of lemons. Here in Grenada, you don't always have a big variety of produce at any one time, but when they have something there are tons of it! The good thing about that is that it is very easy to tell which fruit and veggies are in season. I had some chicken breasts in my freezer, so I decided I would try my hand at lemon chicken. I picked up a bottle of sweet wine wine and I went on my way. This dish is a simple, light, and delicious, and does not take very long at all to make.

Ingredients:

     4 boneless, skinless chicken breasts (about 1 1/4 pounds worth)

     1/2 cup flour

     2 eggs

     1/2 teaspoon salt

     1 large lemon

     4 tbsp olive oil

     3 tbsp butter

     1 cup chicken broth

     1/2 cup white wine

     Black pepper, to taste

     handful of chopped fresh parsley for garnish (optional)

Slice each chicken breast horizontally to make two thinner pieces. Pound out the chicken breasts to make them a little thinner (about 1/3 inch). Wash the chicken pieces and pat dry with a paper towel and set aside. Whisk the eggs with about 1/4 teaspoon of salt. In another shallow dish, Combine the flour with about 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 2 tbsp olive oil in a frying pan, and add one tbsp of butter. Dredge each of the chicken breasts in the egg, followed by the flour mixture, shake off the excess flour, and add to the pan. Fry over medium heat for about 4 minutes per side, turning once. Once each of the chicken breasts are cooked, transfer them to a plate. 

In the same pan, add the remaining 2 tbsp olive oil add 1 tablespoon of butter. Once that has melted, add the juice of the lemon, the white wine, chicken broth, and black pepper to taste and bring to a boil. Boil over high heat for about two minutes to allow the sauce to reduce. Return the chicken to the pan and lower the heat to low. Allow the chicken to simmer in the sauce for about 10 minutes. Remove the chicken again, and add the parsley to the sauce. Once the sauce comes to a boil, remove from heat and add the remaining tablespoon of butter to the sauce. Swirl to melt and combine. Pour the sauce over the chicken breasts, and garnish with lemon slices.