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Author Notes: This one's a simple and absolutely delicious chicken dish. I love a good lemony and garlicky dish, and this one combines them both. Adding just a little dusting of flour to the chicken gives them a good crust and also helps thicken up the sauce. Yum! —Brussels Sprouts for Breakfast
Makes 2 servings
- 1 pound boneless, skinless chicken breasts (sliced into strips)
- 4 tablespoons flour
- 2 tablespoons 2 tbsp unsalted butter
- 1 tablespoon olive oil
- 1 shallot (diced)
- 10 cloves garlic (crushed)
- 1 tablespoon Dijon mustard
- 3/4 cup dry white wine
- salt and pepper
- pinch red pepper flakes
- 1 lemon (sliced into thin discs)
- Start by slicing the chicken breasts into chicken strips. You could alternately just buy chicken strips, but either way works. Coat the chicken in salt, pepper and flour. Make sure all of the chicken is lightly dusted in flour.
- Heat 2 tbsp butter and 1 tbsp olive oil over medium/ medium-high heat in a saute pan. Drop in chicken and cook on one side for 3-4 minutes, until browned. Turn until most of the chicken has browned, about 8 minutes total.
- Add shallots and garlic and let cook for about 3 minutes. Next add Dijon mustard, white wine, red pepper flakes and a pinch of salt and pepper. Mix everything to combine. Lay the lemon slices over top of everything. Cover, and lower heat to low. You want everything to be simmering very low.
- Let cook for 30 minutes. Remove from heat and serve!
- This recipe was entered in the contest for Your Best Spring Chicken