Today I am sharing with you a super delicious chicken dinner recipe.
This dish is a family favourite that I hadn’t made in quite a long time, but effective immediately it is back on the weekly menu, because it really is so so good!
It’s pretty easy to make, but does require a good half hour or more of simmering, to really get a good thick and tasty sauce…well worth the wait trust me.
And…if you are looking for a great dish for dinner guests, that doesnt keep you chained to the stove and missing out on all the fun, this is a great choice.
Make it a couple hours ahead, leave it in the pan and when it’s time to eat just reheat and serve along with some rice and a salad or veggies, that you can also prepare in advance!
Here’s the recipe…enjoy😊
SAUCY LEMON HERB CHICKEN FILLETS
*an original recipe by Mary Grace
20-25 pieces chicken fillets (or 5-6 large skinless, boneless chicken breasts cut into chicken fillet size pieces)
Salt and pepper to taste
1/3 cup flour
2 tbsp olive oil
2 tbsp butter
1/3 cup white wine
Juice and zest of 1 lemon
1 cup chicken broth
1/4 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1 bay leaf
1 garlic clove, peeled and crushed
Season the chicken with salt and pepper to your liking.
Add flour to a shallow bowl, and dredge each piece in it, set aside.
Heat oil and butter in a large frying pan, add the chicken pieces and pan fry on med-high for about 3 min each side (depending on the size of your pan you may have to do this in two batches). The chicken does not have to be fully cooked at this point, as it will continue to cook while simmering in the sauce.
Return all chicken to pan, if you removed the first batch, then add the wine and cook 3 minutes.
Add lemon juice and zest and cook 2 more minutes.
Add chicken broth and all remaining ingredients, flip chicken over to coat, cover and cook on medium heat for about 30 minutes or until sauce has thickened.
Serve over rice, couscous or pasta and enjoy.