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    You are in: Home / Recipes / My Big Fat Greek Lemon Chicken Recipe
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    My Big Fat Greek Lemon Chicken

    My Big Fat Greek Lemon Chicken. Photo by The Spice Guru

    1/1 Photo of My Big Fat Greek Lemon Chicken

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    The Spice Guru's Note:

    My recipe for Greek lemon chicken breasts in white wine sauce with artichoke hearts and capers. It's easy to prepare... and delicious.

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    Units: US | Metric





    1. 1
      NOTE: THIS RECIPE MAY BE DOUBLED TO 4 SERVINGS USING THE GIVEN CHICKEN PROPORTIONS, SIMPLY BY USING LARGE BUTTERFLIED CHICKEN BREASTS, DIVIDED INTO 4 SERVING-SIZE CUTLETS (IN THAT CASE, DOUBLE THE SAUTE BUTTER, ALMONDS, AND SAUCE INGREDIENTS, BUT FIRST WHISK 2 TEASPOONS CORNSTARCH INTO THE CHICKEN BROTH BEFORE ADDING, SO SAUCE WILL HAVE THE PROPER CONSISTENCY).(STEP ONE): BUTTERFLY two boneless skinless chicken breasts into open heart-shaped slices; REMOVE any fat, tendon or membrane if present; PLACE butterflied chicken atop a sheet of plastic wrap, then wrap sheet around chicken to cover completely; POUND chicken using a heavy flat mallet, firmly in continuous outward motions, to pound/stretch chicken to 1/4-inch thickness.
    2. 2
      PREP and measure all required ingredients and have close to your cooking station; UNWRAP plastic from chicken and season both sides with fresh ground sea salt and fresh ground black pepper.
    3. 3
      MEASURE 1/4 cup flour into a large plastic resealable container or zip-lock bag; ADD 1/4 teaspoon crushed dried rosemary to flour; SEAL container and shake to blend; PLACE one seasoned chicken piece into container; SEAL container; SHAKE and swirl container to coat chicken thoroughly and evenly; REPEAT dredging procedure with remaining chicken.
    4. 4
      INTO a small mixing bowl, whisk together the following SAUCE ingredients (omitting white wine, garlic and butter): 1/2 cup low sodium chicken broth, 2 tablespoons fresh lemon juice, 1/2 tablespoon minced fresh mint, 1/4 teaspoon dried dill, 1 pinch ground cumin and 1 pinch crushed dried oregano; STIR in 1/3 cup drained water-packed artichoke hearts, and 1 tablespoon drained nonpariel capers; PLACE bowl close to cooking station.
    5. 5
      COAT a very large saute pan lightly with nonstick cooking spray; HEAT 3-4 tablespoons olive oil over medium-high heat; SEAR chicken 2 - 2 1/2 minutes on one side; TURN chicken using tongs; COOK other side for 2 - 2 1/2 minutes; REMOVE pan from heat; TRANSFER chicken to a plate.
    6. 6
      POUR off most of the the oil from pan, wiping outer sides of pan immediately to catch drips; RETURN saucepan to medium-high heat.
    7. 7
      DEGLAZE the pan with 1/4 cup dry white wine; ADD 2-3 chopped cloves garlic and cook until liquid is reduced to half, about 2 minutes; POUR the seasoned chicken broth mixture into saucepan.
    8. 8
      RETURN the cutlets to saucepan and allow to cook for one minute; TURN cutlets and cook for one remaining minute; TRANSFER cutlets to serving plates.
    9. 9
      ADD 2 tablespoons unsalted butter to saucepan, swirling pan as butter melts; ONCE butter has melted, pour sauce over each cutlet serving; GARNISH with minced fresh parsley.
    10. 10
      SERVE and ENJOY!

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    Nutritional Facts for My Big Fat Greek Lemon Chicken

    Serving Size: 1 (290 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 347.5
    Calories from Fat 137
    Total Fat 15.3 g
    Saturated Fat 8.1 g
    Cholesterol 106.0 mg
    Sodium 303.4 mg
    Total Carbohydrate 18.2 g
    Dietary Fiber 3.1 g
    Sugars 1.0 g
    Protein 29.0 g

    The following items or measurements are not included:

    fresh garlic

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