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