4 boneless skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
2 tablespoons flour
1 tablespoon butter
1 tablespoon olive oil
1/2 cup white wine
1/2 cup chicken broth (or water and bullion cube)
1/4 cup fresh parsley, chopped
1/4 cup fresh lemon juice, freshly squeezed
Flatten each chicken breast by pounding gently with a flat meat mallet (Hint - pound chicken inside a Ziploc bag - no mess!). If the chicken breasts are thick, slice them almost to one edge and open up before flattening (butterfly technique).
Sprinkle flattened breasts with salt and pepper. Then dredge chicken in flour; shake off excess.
Heat butter and oil over HIGH heat; just before butter starts to brown, add the chicken pieces and saute quickly to brown, about 3 minutes. Flip and brown other side (3 more minutes). HINT - surround your saute pan with strips of foil and you won't have to clean the spatters that would normally get on your stove (see photo included).
Remove chicken to platter but leave all browned bits in the skillet.
Add wine to browned bits in skillet and boil to reduce wine by half (about 5 minutes). Add chicken broth and bring to a boil.
Meanwhile, whisk egg into lemon juice in a separate bowl. Turn down heat in saute pan to LOW and stir egg/lemon mixture into simmering wine and broth, whisking constantly until sauce is smooth and thickened (about 2 minutes). Stir in chopped parsley.
Add chicken and any juices back into the sauce; allow to simmer about 5 minutes until chicken is cooked through, turning chicken once.
Place chicken on platter and pour sauce over top; garnish with lemon slices and additional parsley sprigs.
HINT: Please use FRESH lemons and parsley; it has a big impact on the flavor of the dish, and besides, no aspiring Italian chef would consider using otherwise!Does anyone have a recipe for houlihan's tuscany lemon chicken?
try googling it...i got a recipe for the rolls from texas roadhouse that wayDoes anyone have a recipe for houlihan's tuscany lemon chicken?
2 fresh lemons, preferably organic
1 cup dry white wine
1/4 cup plus 2 Ts extra virgin olive oil
5 Ts minced fresh herbs: sage, thyme, rosemary, parsley, or others according to what's available
2 cloves garlic, peeled and minced
3 to 4 pounds chicken, preferably free-range, cut in serving pieces (a whole bird, cut up, or chicken parts, according to your preference)
Salt and freshly ground black pepper to taste
GRATE the zest of the lemons into a bowl large enough to hold all the chicken pieces, then squeeze in all the lemon juice, holding back the seeds. Whisk in the wine, 1/4 cup of the olive oil, the herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours. (Or prepare the chickens in the morning and refrigerate them until time to start dinner.)
WHEN ready to cook, preheat the oven to 350 degrees F.
HEAT the remaining 2 Ts of olive oil in a large frying pan. Drain the chicken pieces, reserving the marinade, and saute' them over medium heat until they are golden and crisp on all sides, about 5 to 7 minutes to a side. Place the chicken in an oven dish large enough to hold all the pieces in one layer. Pour the remaining marinade into the frying pan and bring to a boil, scraping up any brown bits remaining in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for 25 to 30 minutes, or until the chicken pieces are done (juices will run clear yellow when you prick a piece with a fork). Taste for seasoning, adding salt and pepper if desired.
SERVE immediately in the dish in which the chicken was baked, or remove to a heated platter and pour the pan juices over.
* 1 cup all-purpose flour
* 1/2 tablespoon dried thyme
* 2 tablespoons dried basil
* 1 tablespoon dried parsley
* 1 teaspoon paprika
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 teaspoon garlic powder
* 4 boneless, skinless chicken breast halves
* 1/2 cup butter
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.5 ounce) can condensed chicken broth
* 1/4 cup dry white wine
* 1 lemon, juiced
* 1 tablespoon chopped fresh parsley
* 2 tablespoons capers
* 1 tablespoon grated lemon zest
1. In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
2. Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
3. Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.