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Chicken with Lemon and White Wine



I love this dish for a light, fast, and incredibly satisfying dinner. Lemon and chicken are two of my favorite flavor combos and white wine soaked cherry tomatoes only elevate this party, which I prefer served on a bed of peppery arugula. If you are a fan of bold flavors, get ready to fall in love with this quick and easy supper.

What Do I Need?

¼ Cup Olive Oil (plus more for arugula or your preferred green)

4 Chicken Breasts (about ½” thick - if you have thick breasts you can butterfly them)

4 Garlic Cloves (minced)

2 Cups Cherry or Grape Tomatoes (halved)

¼ Cup White Wine

2 Lemons

5 Oz Arugula

1 T Parmigiano Reggiano Cheese

S&P



Now What?

1. Season your chicken breast with salt, pepper and the zest of half a lemon and set aside. Want some solid kitchen advice?Get yourself a good zester!!!

2. Heat ¼ cup of olive oil in a medium-sized saucepan and saute your minced garlic for about 2 - 3 minutes or until golden brown and fragrant.

3. Next, add your chicken and cook on each side for about two minutes or until your chicken is a light golden color. Then add your white wine, lemon juice and bring to a simmer for 3 - 5 minutes.



4. Add your tomatoes and allow to cook for 10 - 15 minutes, add an additional splash of white wine if needed and flip your chicken midway through cooking time. Your pan should be nice and full of tomatoes elbowing up to each other and the chicken. Depending on the thickness of your chicken, it may cook faster or slower. I recommend checking it about 7 minutes in with an electronic meat thermometer. Don’t panic as your tomatoes cook down, they may lose their form, but they are gaining sweet, sweet flavor! The smushy tomatoes are my favorite part of this dish!

5. While your chicken is finishing cooking, dress your arugula with the juice of 1 lemon, a drizzle of olive oil, salt & pepper and a tablespoon of Parmigiano. Mix and plate onto your serving dishes.

6. Horizontally slice your chicken into ¼” slices and return to the pan for a quick spin in the sauce, plate atop the arugula, add the tomatoes and a spoonful (or two) of the sauce from the pan. Be sure to scrape up the good stuff from the bottom!








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