Chicken, Pasta and Veggies in a Lemon Wine Sauce
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
For the chicken
- 1 large boneless skinless chicken breast, cut in medallions
- 1⁄2 lemon, juice of
- 1⁄2 teaspoon oregano
- salt
- pepper
-
For the sauce
- 1 small shallot, diced
- 1 large garlic clove, minced
- 1⁄2 tablespoon olive oil
- 1⁄4 cup white wine
- 1⁄2 lemon, juice of, a
- 1 tablespoon butter
- 1 tablespoon flour
- 1⁄2 cup chicken broth
- 2 roma tomatoes, diced
- 1⁄2 cup cooked broccoli
- 1⁄4 cup grated parmesan cheese
- 2 tablespoons chopped fresh basil leaves
- 1⁄3 lb pasta, prepared (I like farfalle)
directions
- Marinade chicken in olive oil, lemon juice, oregano, salt and pepper for 1 hour.
- In a large skillet, sauté chicken in olive oil until tender, but cooked, about 4 minutes on each side.
- Remove chicken from skillet and set aside.
- In the same pan, add shallot and garlic, and sauté until shallot is translucent.
- Add flour and butter to create the roux and cook for 2 minutes, until flour is cooked.
- Add wine and chicken broth.
- Allow to bubble and reduce for 10 minutes.
- Add lemon juice and veggies, and return the chicken back to the pan and cook for a few minutes.
- Add pasta to the pan and toss with parmesan cheese and basil leaves.
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RECIPE SUBMITTED BY
My name is Amy and I live in CT. I love to cook and try new recipes. My kitchen is my favorite room in my house and where I spend most of my time!
Both my parents were always cooking, mom baked and dad did everything except baking. Some of my recipes come from my grandmother, Nell, but have been updated. The rest fly out of my head in the middle of the night...or are things I have seen in magazines, cookbooks and on TV twisted around to my liking. I find it hard to follow a recipe, but I am trying to do that without changing them all the time.