Lemon Chicken

Burefan's Note:

This is a great recipe from the Perricone Promise diet book. It's a great alternative to Chicken Piccata.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 teaspoon sea salt
• ¼ teaspoon ground pepper
• ½ cup ground sunflower seeds or ½ cup walnuts
• 2 lbs boneless skinless chicken breasts , halved and pounded to 1/4 inch thick
• 3 tablespoons olive oil
• ¼ cup dry white wine
• ¼ cup fresh lemon juice
• 1 tablespoon butter
• 2 tablespoons minced fresh parsley
• 1 lemon , thinly sliced

Directions:

1. Mix the salt and pepper into the ground seeds or nuts. Dredge the chicken pieces in the mixture. Shake off the excess and set aside.
2. In a large skillet, heat the oil over medium heat. Sauté the chicken breasts until lightly browned, about 3 minutes per side. Remove from the pan and place on paper towels, turning once to absorb the excess oil.
3. Combine the wine and lemon juice and pour into the skillet. Bring to a boil and scrape down any bits of chicken stuck to the sides of the pan. Add the chicken pieces and simmer in the liquid for 5 minutes. Remove to a heated platter.
4. Raise the heat to high, bring the liquid to a boil, and reduce the liquid to ¼ cup. Whisk in the butter and pour over the chicken. Garnish with parsley and lemon slices.