Herb & Lemon Chicken
Ingredients
- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- garlic powder to taste
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cups marsala or white wine
- 1/4 onion, chopped
- 1/2 cup chicken broth
- 1 tablespoon chopped fresh rosemary leaves
- 1/2 cup lemon juice
- 2 tablespoons grated lemon zest
- 1/2 cup soy milk
Directions
- Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch. Sprinkle both sides of the flattened chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet with a cover over medium heat. Pan-fry the chicken breasts for about 2 minutes on each side, until the chicken is golden brown but not cooked all the way through. Remove the chicken and set aside.
- Place the onion and garlic in the skillet, and cook and stir for about 3 minutes, until the onion starts to turn translucent. Pour the wine and chicken broth into the pan, and bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Whisk in the rosemary, lemon juice, lemon zest, and soy milk, until the sauce is well mixed.
- Place the chicken breasts back into the skillet; cover with the sauce, Cover the skillet, and simmer for about 1 hour, until the sauce is thickened. Serve chicken with sauce spooned over the top.
- While the chicken is simmering for one hour, rinse your potatoes, stab a few times on each side with a knife, microwave for 3 minutes, rub them with EVOO and kosher salt, bake them on 400 for one full hour. This will make the outsides very crispy and the inside very soft. Serve with your favorite toppings. You can use an Idaho type potato or sweet potato.
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