The secret is the mixture of the chipotle chile peppers and paprika which gives a flavorful kick to the chicken. The wine and chicken broth make a piquant pan sauce. Fast and easy to make.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 2 large boneless, skinless chicken breasts
- 1/2 tsp kosher salt
- 1/4 tsp ground chipotle chile pepper (available in spice aisle)
- 1/2 tsp Hungarian sweet paprika
- 1/2 cup flour
- 4 Tbsp butter
- 1/4 cup olive oil
- 1 cup dry white wine
- Juice of 1/2 lemon
- 1 cup chicken broth (canned or homemade)
- 8 lemon slices
- Chopped fresh parsley for garnish
Preparation:
Place chicken breasts between sheets of plastic wrap. Gently pound with a rubber mallet until 1/4- to 1/2-inch thick. Cut into 2- x 2-inch pieces.
Combine salt, ground chipotle chile pepper, and paprika. Sprinkle evenly on both sides of chicken pieces. Dredge seasoned chicken in flour, tapping off any excess, so it is lightly coated.
Heat a large heavy skillet over medium high heat until hot. Add butter and olive oil. When oil is sizzling, add chicken pieces in one layer (may have to do two batches) and cook until lightly golden on each side, turning one time only. Set chicken aside and keep warm.
Add the white wine and lemon juice to the pan juices and bring to a boil. Cook over high heat about 3 minutes until reduced, scraped up browned bits. Then add chicken broth and reduce again, another 3 minutes.
Return chicken to the pan along with 4 lemon slices, burying the lemon in the sauce. Simmer an additional 5 minutes.
Sprinkle with chopped parsley and serve with additional lemon slices and pan gravy.
Yield: 2 to 4 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Combine salt, ground chipotle chile pepper, and paprika. Sprinkle evenly on both sides of chicken pieces. Dredge seasoned chicken in flour, tapping off any excess, so it is lightly coated.
Heat a large heavy skillet over medium high heat until hot. Add butter and olive oil. When oil is sizzling, add chicken pieces in one layer (may have to do two batches) and cook until lightly golden on each side, turning one time only. Set chicken aside and keep warm.
Add the white wine and lemon juice to the pan juices and bring to a boil. Cook over high heat about 3 minutes until reduced, scraped up browned bits. Then add chicken broth and reduce again, another 3 minutes.
Return chicken to the pan along with 4 lemon slices, burying the lemon in the sauce. Simmer an additional 5 minutes.
Sprinkle with chopped parsley and serve with additional lemon slices and pan gravy.
Yield: 2 to 4 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
