It’s different than the standard lemon chicken recipes because I add smoky paprika and a kick of garlic flavor. Using Portuguese Vinho Verde also gives a kick!
6 boneless chicken breasts
2 – 4 tablespoons of olive oil
1 – 2 tablespoon of butter or margarine
1/4 cup of flour
juice from 1 fresh lemon
lemon zest from 1 lemon
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup of Portuguese Vinho Verde wine
1/2 cup of chicken broth
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried oregano
Parsley for garnish
Cut the chicken breasts in half or into thirds if very thick. Place between 2 pieces of saran wrap and pound to about 1/4 inch thick. This will tenderize the chicken and make it very moist after cooking. Season with salt, pepper, paprika and garlic powder and let marinate for a few minutes. Coat lightly with the flour in a bowl and set aside while you heat the cooking pan.
Heat 1/2 of olive oil and butter on high heat in a large saute pan. Reduce heat to medium and cook the chicken in batches for about 3 minutes or longer on each side until they turn golden brown, remove them from the pan and set aside. You may need to add more butter and oil if you find it evaporates.
De-glaze the frying pan with wine, lemon juice and chicken broth and let cook for about 1 minute until the alcohol evaporates.
Return the chicken to the pan and let it cook in the lemon sauce for another 3 – 4 minutes on medium heat to incorporate the lemon and wine flavor.
Turn heat to low, add oregano and the lemon zest and cook for about 1 minute. The sauce will thicken as it cooks. If you find the sauce too thick add a little more chicken broth.
Top with lemon slices and parsley for garnish. Serve with Portuguese rice with peas.