Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts (thin breasts, or pounded thin)
  • 1/4 cup butter (unsalted)
  • 2 tbsp. olive oil
  • 1 lemon (juice and zest)
  • 1 lemon sliced
  • 1/4 cup white wine
  • 1/2 cup flour
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. dried parsley
  • 1 tbsp. honey (optional)
  • Fresh rosemary for garnish (optional)

Instruction

  • Combine flour, salt, pepper, paprika, and parsley in a shallow bowl. Set aside.
  • Heat oil and butter over medium-high heat.
  • Coat both sides of each chicken breast in the flour mixture and add to the hot skillet.
  • Add the lemon juice, white wine, lemon zest, and rosemary to the skillet.
  • Cook chicken about 3 minutes on each side until no longer pink in the center.
  • Remove chicken from the skillet and set aside.
  • Allow the sauce in the skillet to reduce by half. Add the lemon slices after reduced until they're softened/caramelized.
  • Add the chicken back into the skillet and you're ready to serve! If you want your sauce a bit sweeter/less tart, add the tbsp. honey to taste.
  • Serve over rice or pasta.
  • Enjoy!