Tuscan Lemon Pepper Chicken Breast (Served Cold)

I use this chicken for sandwiches and salads mostly and have received quite a few compliments on it. I mostly just wing this recipe so the spice measurements are an estimation, I usually just do everything to taste. Do everything on low heat so the chicken remains juicy.

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 4  thin sliced chicken breasts or 2  chicken breasts, horizontally cut
• 1⁄2 teaspoon fresh cracked pepper (to taste)
• 1⁄2 teaspoon lemon zest (to taste)
• 1  chicken bouillon cube
• 1⁄4 onion, finely minced
• 2  garlic cloves, finely minced
• 1  cup warm water
• 1  dash cayenne pepper (to taste)
• 1⁄4 cup white wine (Pinot Grigio or similar)
• 1  tablespoon olive oil

Directions

1. 1. Dissolve bouillon cube in warm water and put aside.
2. 2. Heat oil in large frying pan then add half the lemon zest.
3. 3. Add chicken and wine to pan and cook on low heat.
4. 4. Once chicken is partially cooked add bouillon mixture, onion, garlic, remainder of zest and cayenne pepper to pan.
5. 5. Allow concoction to simmer slowly and flip chicken breasts occasionally to ensure even cooking.
6. 6. When most of the water is absorbed remove chicken from pan.
7. 7. Crack pepper over chicken and allow to cool.
8. 8. Once chicken is cool put on your favorite salad or sandwich.