Chef 's Corner
By Randy Balt
Lemon Chicken
This flavorful recipe is perfect for those evenings when you're tired
and short on time, but want a delicious dinner that only takes a few
minutes to prepare and pop into the oven. The marinade can be spooned
over rice as a perfect complement. Maybe next time I'll try serving it with a little lemon Asiago risotto.
Prep Time: 15 min. • Cooking Time: 30-40 min. • Level: Easy • Serves four
INGREDIENTS
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts (6 to 8 ounces each)
1 lemon, sliced into wedges
Directions
1. Preheat the oven to 400°.
2. Warm olive oil in a small saucepan over
medium-low heat, add garlic, cook for
just 1 minute, but don't allow garlic to
turn brown. Turn off heat, add the white
wine, lemon zest, lemon juice, oregano,
thyme, and 1 teaspoon salt, stir and pour
into a 9 by 12-inch baking dish.
3. Pat chicken breasts dry and place them over the sauce. Brush chicken
breasts with olive oil and sprinkle them liberally with salt and pepper.
Cut lemon in 8 wedges and tuck in among the pieces of chicken.
4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts,
until the chicken is done and the skin is lightly browned. If the chicken
isn't browned enough, put it under the broiler for 2 minutes. Cover pan
tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with
salt and serve hot with the pan juices.
Community News | FOUR SEASONS BREEZE | JUNE 2013
11
