Delicious Chicken with Lemon-Wine Sauce



FYI:  Don't be eating your chicken with a fork in Gainesville, Georgia, the 'Chicken Capital of the World', it's against the law.   And by the way, Honest Abe was an honest-to-goodness foodie.*  He even did his own grocery shopping!  Abe could eat four score and seven corn cakes; and, speaking of chicken, chicken fricassee was one of the only two dishes the Lincolns were known to have eaten at dinner in the 1850's, the other was corned beef.




It's no wonder that chicken appears as a staple in practically every culture’s cuisine ~ it can easily be flavored and prepared in many ways ~ roasted, grilled, poached, broiled, in stews, potpies and soups ~ with a plethora of sauces, toppings and seasonings, such as...

Chicken Étouffée - same as Crawfish Étouffée down New Orleans way is a favorite.

Crispy Tatsutage Fried Chicken with a spicy dipping sauce from Asian countries. 

Chicken Enchiladas from Mexico.  In the early 1900’s, European migrants to Mexico created  this cheesy dish made with tomatillos and green chiles. 

Chicken Tikka Masala is an Indian-inspired curry chicken dish served with warm paratha bread for soaking up all those delicious flavors.

Chicken Kiev ~ a classic Russian dish is so simple and comforting that all you need is tasty garlic butter and golden breadcrumbs to accompany good quality chicken.

Poulet au Paprika is a Hungarian favorite with a French twist:  paprika-spiced chicken with peppers, onion, fennel and a creamy sauce.

Chicken Parmigiana is an Italian version of chicken that is one of my favorites.  Breaded chicken breasts, topped with a tomato sauce and mozzarella and Parmesan cheeses, baked into a delicious dish for family or company.

Coq Au Vin sounds super fancy, but this simple French dish is one that anyone can master, combining a cut-up whole chicken with bacon, sliced carrots, whole onions, and cremona mushrooms; simmering in Burgundy wine and a little Cognac or good brandy, and butter, then cooking to perfection in a Dutch oven.

Grilled Jerk Rubbed Chicken with Habañero Glaze is spicy fare down Jamaica way.  It’s seasoned with a large varied mix of spices, garlic, rum and chili peppers, with a serving of coconut rice and beans on the side.

Piri Piri Chicken for Portuguese folks combines garlic, chiles, red wine vinegar, and oil and is delicious served with warm flatbread and tangy slaw.

Moroccan stew with preserved lemon is a traditional dish in Morooco, a Northern African country.  The sauce in this stew if full of aromatic spices but spiked at the end with chopped preserved lemon, which adds a tangy flavor and cuts the richness.

Singapore Chicken Curry is a rich, pungent dish that’s a real crowd pleaser.

Fried chicken is a delight here in America, there are many versions that are perfect when you are craving a little down-home comfort!

Woo hoo!  I just listed a few ~ check this site out.  There should be a "Chicken Recipes Hall of Fame"  Got the culinary travel bug now?

For turning basic chicken into a sophisticated entrée, I went to this great recipe I adapted very slightly from Valerie’s Home Cooking cookbook by Valerie Bertinelli. 

These pounded, 
breaded and 
cooked chicken cutlets 
with their slight 
hint of garlic 
and golden crust 
will make 
most anyone happy.  
  

Valerie's recipe finishes with a delicious lemon-wine sauce poured over the top, with shavings of romano cheese and thyme leaves scattered over all.  The sauce is great for side dishes of potatoes, rice or a green vegetable. 

This is tasty delicious everyday food that would be perfect for company!


Yield: 3

CHICKEN WITH LEMON-WINE SAUCE

This chicken comes out very crispy with a hint of garlic flavor, a tangy flavorful way to turn a basic chicken into a more sophisticated treat.
prep time: 25 minscook time: 20 minstotal time: 45 mins

ingredients:

  • 3 boneless, skinless chicken breasts
  • 1 large egg, lightly beaten
  • 3/4 cup Italian-seasoned breadcrumbs
  • 1-2 tablespoons olive oil
  • 2 large garlic cloves, halved
  • 2 chicken-flavored bouillon cubes
  • 3/4 cup boiling water
  • 3/4 cup dry white wine
  • 3 tablespoons lemon juice
  • 1/3 cup shaved fresh romano cheese
  • 1 teaspoon fresh thyme leaves

instructions

  1. Preheat oven to 350°.
  2. Place chicken between 2 pieces of plastic wrap, and flatten with a meat mallet to 1/2" thickness.
  3. Place egg in a shallow dish.   Place breadcrumbs in another shallow
    dish.  Dip the chicken, 1 piece at a time, in the egg, shaking off the
    excess.   Dredge in breadcrumbs.
  4. Heat oil in a large skillet over medium.  Add garlic in the skillet,
    cook until lightly browned, about 2 minutes.  Remove the garlic from
    the skillet and discard.
  5. Cook chicken until golden brown, 2-3 minutes per side.
  6. Place on a baking sheet, and bake until cooked through, 15-20 minutes.
  7. Meanwhile, dissolve bouillon cubes in boiling water. 
  8. Add bouillon broth, wine, and lemon juice to the drippings in the
    skillet; cook over medium-high heat until reduced to about 3/4 cup,
    about 8 minutes.
  9. Remove chicken from oven, transfer to a serving plate.  Pour the sauce over the chicken, and sprinkle with the romano and thyme.
  10. Serve
Created using The Recipes Generator

Enjoy!


*According to “Abraham Lincoln in the Kitchen: A Culinary View of Lincoln’s Life and Times” by Rae Katherine Eighmey.



 

28 comments:

  1. This will definitely make me very happy :-)) That lemon wine sauce is like icing on the cake ..heavenly!

    ReplyDelete
    Replies
    1. Thanks, Angie! Icing on the cake, for sure!

      Delete
  2. Pam, We love chicken too! Finding good fried chicken in restaurants is tough though. There are many places that serve bland or just OK fried chicken but darn few that do it right! We cook a lot of chicken at home although we don't fry it. One challenge is that I like breasts and my wife doesn't...preferring thighs by far. Most of the time, she wins at home and I get my chicken breasts when we're out to eat. I could down a couple of your chicken breasts with lemon - wine sauce right now! Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Thanks, Dave! They were really good! I'm not big on fried chicken, it depends on how it's cooked. Actually, haven't had a piece of fried chicken in years. Have a good day!

      Delete
  3. Your breaded, sauced, and spiced chicken breasts must be wonderful -- your cooking method sounds like a good way to add flavor and texture to slightly wimpy white meat. Your list of chicken dishes inspired by cuisines around the world is very inspiring. Finally -- I loved "Abraham Lincoln in the Kitchen," which you quoted.

    best... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. Thanks, Mae! It was great! Chicken definitely needs to be spiced up. I'm reading the book now, pretty interesting! Take care

      Delete
  4. Sounds really delicious,you always make amazing plates with chiken ! xo

    ReplyDelete
    Replies
    1. Thanks, Gloria! We eat a lot of chicken I guess. :-) xoxo

      Delete
  5. This looks very good Pam and we are always on the look for more chicken dishes.

    ReplyDelete
    Replies
    1. Thanks, Larry! This is a good one to try! Enjoy if you do!

      Delete
  6. very nice and goood helpful post i like your post.

    https://eidmubarak3.blogspot.com/2018/06/top-20-eid-mubarak-best-images-2018.html

    ReplyDelete
  7. You meant two cloves of garlic per chicken breast, right?

    Garlic is like butter- you can never have too much of it :)

    ReplyDelete
    Replies
    1. I did, son! Or even more for us! Garlic and butter are my two favorite words! Love ya!

      Delete
  8. What a fun post...you certainly have traveled around the world with chicken recipes. This one sounds great.

    ReplyDelete
    Replies
    1. Ha! Thanks, Karen! Who knew there were so many chicken dishes!

      Delete
  9. That reallly does sound delicious. Hope all is well, take care iane

    ReplyDelete
    Replies
    1. Thanks, Diane! Miss your posts a whole lot! All is well here and hope the it's the same for you. Take care

      Delete
  10. Chicken is great, isn't it? SO versatile. And SO good! And speaking of good, wow, this recipe looks wonderful. Lemon sauce? Yes, please. :-)

    ReplyDelete
    Replies
    1. Thanks, John! The sauce is perfect for the meat! Have a great day!

      Delete
  11. How fascinating! You knocked it out of the park with this one Pam - looks and sounds delicious!

    ReplyDelete
    Replies
    1. Thanks, Tricia! We really liked it, and it's easy to make too! Take care

      Delete
  12. What a yummy, crispy chicken! I love it!

    ReplyDelete
    Replies
    1. Thanks, Katerina! We really like chicken and it's definitely a versatile food.

      Delete
  13. Chicken is one of those things that is universally loved by all! What an amazing array of recipes from around the world. I think I like the sound of yours the best :)

    ReplyDelete
    Replies
    1. Thanks, Susan! Chicken is versatile for sure.

      Delete
  14. Perfect for dinner this coming week! Love the coating and the sauce!!

    ReplyDelete
  15. Yum, I love chicken, lemon and wine sound amazing☺

    ReplyDelete


● Baking makes me focus … I find it calming and rewarding because, in fairness, it is sort of magic - you start off with all this disparate stuff, such as butter and eggs, and what you end up with is so totally different. And also delicious.
~~~ Marian Keyes

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Hi!
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Pam



You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen


You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook

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