While reorganizing the chicken recipes in my yumprint file, I came across this yummy recipe that had a note “on blog”. Really? So I searched, and I searched – have I lost my mind? Was that note intended to remind me to share the recipe with you or had I truly shared this wonderful dish and now it was gone? It turns out, I had shared it in a way – as part of a collection of recipes. There it was, buried in part 7 of the Traveling Dinner Party series. If I had a hard time finding my recipe for this Chicken dish, how could I expect anyone else to find it? So I’ve pulled it out, shaken off the cobwebs and shared it once again.
I love anything cooked with wine. Some wine for the dish, some wine for me. Hey, you need to sample as you go, right? Don’t answer that! Years ago, I took a class on wine pairing. According to the instructor, you needed to sample each of the wines you were considering serving with the food to be served. As we all know, food influences the flavors of wines – different foods bring out different flavors in the same glass of wine. For me, that would be a bad idea. I’m a light weight – a few sips of wine and I would forget all about cooking. Still, I love anything cooked in wine.
Another “lesson” the instructor insisted upon – never cook with a wine you aren’t willing to drink. While that might be a good rule for most wines, I cannot imagine sitting down to a glass of Marsala – can you? Just asking.
Lemon Parsley Chicken with Garlic
1/3 cup Italian Parsley
1 tablespoon Lemon Zest
1/2 cup Lemon Juice
5 Garlic Cloves, divided
2 tablespoons Flour
Kosher Salt to taste
Black Pepper to staste
4 large Chicken Breasts, boneless
2 tablespoons Olive Oil
3/4 cup Chicken Stock
1/2 cup Riesling or other fruity white wine
Chop parsley and set aside.
Remove the zest from the lemon, then slice lemon in half and squeeze out the juice. Add additional juice to measure 1/2 cup.
Finely chop 3 garlic cloves. Set aside. Press 2 remaining garlic cloves into a small bowl. Stir in chopped parsley and lemon zest, set aside.
Spread the flour on a plate, season with salt and pepper, then lightly coat both sides of each chicken breast with the flour, shaking off the excess.
In a skillet over medium-high heat, warm the olive oil. Add the chicken breasts and cook until lightly browned, turning once, about 3-5 minutes per side. Transfer breasts to a platter, and set aside.
Pour off all but 2 tablespoons of the fat from the pan. Add the finely chopped garlic to the pan and saute over high heat until softened, about 20 seconds. Add the stock, lemon juice and white wine to the pant, deglaze to remove any browned bits from the pan bottom. Bring to a boil.
Return chicken to the pan and reduce heat to medium. Cook until chicken is opaque throughout and the juices run clear, about 25-30 minutes, depending upon thickness of chicken breast. Turn breast mid-way to allow flavors to soak in. Remove chicken with tongs to serving platter and keep warm in the oven.
Raise heat to high and boil the pan sauce until reduced to about 1/4 cup, about 5 minutes. Pour pan juices over chicken and sprinkle the parsley-garlic mixture evenly over the top.