- 3 boneless, skinless chicken breast halves (about 1½ pounds)
- 5 tablespoons Dierbergs flour (divide)
- 1 tablespoon lemon pepper seasoning
- 2 tablespoons Dierbergs olive oil (divided)
- ½ cup reduced-sodium chicken broth
- ½ cup Chardonnay, Pinot Grigio, or other dry white wine
- 1 clove garlic, minced
- ½ teaspoon salt
- 2 tablespoons fresh lemon juice
- Chopped fresh parsley
Place chicken in single layer on jellyroll pan; cover with plastic wrap. Place pan in freezer until chicken is partially frozen, about 30 minutes.
Using sharp knife, split each chicken breast horizontally into two thinner pieces. If needed, place each piece between 2 sheets of plastic wrap and lightly pound to even thickness.
On sheet of waxed paper, combine flour and seasoning. Dredge chicken in flour mixture, shaking off excess. Discard remaining seasoned flour.
In large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add chicken; cook in batches until lightly browned and internal temperature is 165°F., about 4 minutes per side.
Remove chicken from skillet; reserve skillet with drippings. Add broth and wine to drippings in reserved skillet. Bring to a boil over medium-high heat. Stir in garlic and salt.
In small bowl, stir together lemon juice and flour until smooth to make slurry. Whisk mixture into skillet; cook whisking constantly until thickened, about 2 to 3 minutes.
Spoon over chicken; sprinkle parsley over top.
Serving Size: Per Serving
Cholesterol: 83 mg
Fat: 7 g
Sodium: 379 mg
Carbohydrates: 4 g
Protein: 26 g
Saturated Fat: N/A