Oh! This smells so good as you cook … there is nothing better than a kitchen filled with the scent of herbs and lemon. Okay, maybe the smell of vanilla and cinnamon is hard to beat. But on the savory side … the aroma in this recipe, as well as the super flavorful sauce, is wonderful. It’s amazing to me how much flavor you can get by simply combining lemon and herbs with a few simple ingredients. You definitely want to include the thyme and oregano I’ve placed in the ingredient list below, but I also added a few additional herbs I happened to have on hand. Feel free to experiment with other herbs you may have on hand as well!
Whole meal suggestion: Serve with whole grain rolls and portobello/leek gratin.
- 1 tbsp. Canola oil
- 2-4 skinless, boneless chicken breasts
- 4 tbsp. fresh lemon juice (about 1-2 lemons, depending on size)
- 1 cup white wine
- 2 cups low-sodium chicken broth
- About 10 fresh sprigs thyme
- About 10 fresh sprigs oregano
- 2 tbsp. cornstarch
- 3 tbsp. water
- Heat the canola oil on medium-high heat in a large straight-sided pan. Rinse the chicken, pat dry, and season with S/P. Add chicken to pan and cook about 3 minutes on each side until lightly browned.
- Add lemon juice, wine, broth, and herbs. Stir and cover pan. Cook for about 10 minutes, turning chicken halfway through, until cooked through (165 degrees). Using tongs, remove the chicken and herbs from pan. Discard the herbs and place chicken on a plate, cover with foil.
- Combine cornstarch and water in the pan and bring to a boil. Cook and stir about 3 minutes until thickened. Slice the chicken and top with the sauce. Serve immediately.
Recipe source: Adapted from a Publix recipe
Time: 30 minutes