For the beginning of the week I have a quick and easy recipe for you that can be served 2 ways:
- Serve as an entree with yummy steamed veggies and roasted potatoes.
- Serve over pasta with some of the pan juices and freshly grated Parmesan cheese.
We tried both ways at our house and I can’t decide which I liked better, they we both awesome.
- ¼ cup olive oil
- 3 Tablespoons minced garlic
- ⅓ cup dry white wine
- 1 tablespoon lemon zest
- 2 Tablespoons freshly squeezed lemon juice
- 1½ Teaspoons dried oregano
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 6-8 ounces each boneless chicken breasts
- 1 lemon
- Preheat oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and its slightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
I’m linking this post up at:
Menu Plan Monday , Skip to My Lou, Sumo’s Sweet Stuff, Tip Me Tuesday, Show & Tell, Lil’ Luna, Live, Laugh, Rowe, Somewhat Simple, Tidy Mom, 504 Main, The Best Blog Recipes, WhipperBerry, All Our Days, Tatertots and Jell-O, Lolly Jane, I Heart Naptime, Flamingo Toes, Uncommon Designs, The 36th Avenue, Funky Junk Interiors