Lemon Parmesan White Wine Chicken. We had some company over and, as always, I had made way too much. So we had a bunch of cooked chicken breasts leftover. If you still want to make this, and I hope you do, but don’t have any leftover chicken you could just stop by the store and get a rotisserie chicken. If you want to go with uncooked chicken just cut up a couple of large skinless boneless breasts and cook them in a medium high skillet set at medium high with a little olive oil tossing often until done. About 5 minutes.
First you have to cut up the chicken into about 3/4 inch cubes.
Chop up the the parsley, basil and the garlic. Slice up 2 lemons.
Put a pan on at medium high and add 1 tbsp. olive oil and 1 tbsp. butter. Put in the garlic and cook just until the garlic starts to sizzle. Salt and pepper it with a pinch of each. Add 1 rounded tbsp. flour and whisk it all together.
Add the lemon slices, chicken stock, white wine and parsley. That iceberg in the picture is a chunk of my chicken stock I keep in the freezer. (You could make some broth with bullion powder.) Simmer it until the liquid reduces a little and the lemon slices start to look a little wimpy.
Add the chicken, the basil and the parmesan. Mix it all up and cook for about 2-3 minutes or until the cheese has melted.
Enjoy you Lemon Parmesan White Wine Chicken With the rest of that white wine!
Here are some more quick and easy chicken recipes for you.
Lemon Parmesan White Wine Chicken
Ingredients
- 2 Chicken breasts cut into 3/4 inch cubes
- 3 cloves garlic, chopped
- salt and pepper to taste
- 1 rounded tbsp. flour or gluten free all purpose flour
- 1/4 cup chopped fresh basil or 1 tbsp. dried
- 1/4 cup chopped fresh parsley or 1 tbsp. dried
- 2 lemons sliced
- 3/4 cup chicken stock or you could make some with bouillon
- 3/4 cup white wine
Instructions
- First ya gotta cut up the chicken into about 3/4 inch cubes. If you want to go with uncooked chicken just cut up a couple of large skinless boneless breasts and cook them in a medium high temp skillet with a little olive oil tossing often until done. about 5 minutes.
- Chop up the the parsley, basil and the garlic. Slice up 2 lemons .Put a pan on at medium high and add 1 tbsp. olive oil and 1 tbsp. butter. Put in the garlic and cook just until the garlic starts to sizzle. Salt and pepper it with a pinch of each. Add 1 rounded tbsp. flour and whisk it all together.
- Add the lemon slices, chicken stock, white wine and parsley. simmer it until the liquid reduces a little and the lemon slices start to look a little wimpy.Add the chicken, the basil and the parmesan. Mix it all up and cook for about 2-3 minutes or until the cheese has melted.
- Enjoy! With the rest of that white wine!
