Recipe by Morti
This is always a favorite when we entertain. It can be a little tricky to make. The alcohol will cook out of the wine so don't be concerned with the amount. You have to be sure not to over cook the chicken during the browning time or it will be dry. The lemon juice will absorb into the chicken while simmering but the wine mixture might taste bitter while cooking, if so, just and a little more lemon juice and salt. You might want to vary the lemon juice depending upon your personal taste. I like to use Chardonnay, but taste will vary by brand of wine used. I serve it with wild herb and buttered rice. Great the next day also.
Top Review by Karen From Colorado
This is my second review of this recipe. The first review was on the taste of Morti's recipe since I have both eaten and helped her prepare it. Now I have made it myself for the 2nd time. It is not as tricky as Morti says it is. I think the secret is to brown the chicken quickly on a high heat. This browns without cooking the meat completely allowing you to finish it up in the very excellent wine and garlic liquid that you simmer it in keeping the meat moist and tender. Me being me, I just had to tweek the recipe the tinest bit (sorry sis, but you know I can never make a recipe exactly as written) by adding the zest of one fresh lemon because I like the lemon taste with the wine. It was an experiment that worked beautifully. The flavor is outstanding. Serve it with your favorite white and wild rice mix with some of the cooking liquid spooned over the top. You want as much of this delicous sauce on your food as possible. I served it with steamed broccoli and of course the liquid got into my vetetables on my plate as well. Very nice indeed. Morti's instructions are well written and easy to follow. The ease of the recipe makes it a good choice after a day of work. Thanks sis. This recipe is definately a keeper and I highly recommend it to anyone.
- 6 boneless skinless chicken breasts
- 1 1⁄2 liters dry white wine
- 2 tablespoons dried parsley
- 2 tablespoons dry basil
- 2 tablespoons dry oregano
- 1⁄2 cup olive oil
- 1 fresh lemon
- 1⁄4 cup butter
- 2 heads fresh garlic, finely minced
Directions See How It's Made
- Remove all fat from chicken, wash and lay out on flat surface.
- Combine parsley, basil and oregano; sprinkle on one side of chicken.
- Heat enough olive oil in skillet to cover bottom; carefully place seasoned side of chicken down in hot oil; season top side; cook until golden brown but not thoroughly cooked; do not cover during browning; remove to a pot large enough to hold all remaining ingredients.
- Add butter to skillet with oil from chicken; when hot, add garlic and sauté until cooked but not brown; add 1 c wine; stir and carefully pour into pot with chicken breasts.
- Add remaining wine from bottle, lemon juice from fresh lemon and remaining parsley, oregano and basil; salt to taste; cover and simmer until chicken is cooked thoroughly.