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Restaurant Chicken, Easy Enough for Every Week

November 24, 2010

More aptly named Chicken in Lemon and Wine Sauce, this recipe is the moistest, most flavourful dish I know, made from only a few ingredients you may already have on hand.  Restaurant Chicken is a regular on my meal rotation.


2-4 chicken breasts to suit your needs, this is one of the few recipes I use chicken breasts for although not mandatory, just to heighten the restaurant feeling

3 cloves garlic

1 lemon

Chicken broth, 1 cup or if you buy it in a tin can, you can use it all

Wine, 1 cup (or extra chicken broth)

Flour, a handful

Olive oil, just for frying

Wash the chicken.  Trim the fat off to your liking.  Lately, I cut the whole breasts into 2 or 3 pieces so there is more surface contact with the sauce later.  The sauce is just so gosh, you know, good.  Throw a handful of flour onto a plate.  Dip the chicken into the flour to coat.

Turn your stove on medium heat and let a tablespoon of oil heat up in a frying pan.  Fry the floured chicken until slightly browned, and flip.

Remove chicken to a baking dish when lightly browned on both sides, but not necessarily cooked all the way through.

Thinly slice some garlic and add to the pan you just removed the chicken from (don’t wash between).  Careful not to scorch your garlic as it will likely brown in 2-3 seconds!

Add the chicken broth to the pan.  Let bubble for a few minutes.

Add the juice of a whole squeezed lemon.  Real ingredients are important in simple recipes like these.

Add the wine if using, or more broth.  Again, let bubble for a few minutes.  You are trying to let the sauce simmer down and thicken up a little bit.  Somewhere in here, I usually also add about a tablespoon or two of flour to the hot liquid.  I really like this photo because you can see two waves at the bottom of the pour.  Click the image for a slightly larger view.

Once a bit thickened, pour your sauce over the browned chicken pieces.  I also sprinkle the dish with some parsley.  Not vital, but nice.

Bake the chicken at 375 degrees for about 45 minutes.

When serving, be sure to spoon extra sauce over the chicken on each plate!  I also spoon the sauce over my mashed potatoes.  I often opt for a side of pan fried zucchini with a squeeze of lemon to keep in theme.  Enjoy a fancy restaurant-like meal at your own dinner table without the tax!

Who did you have over for a three star dinner?  (This isn’t a movie review, smiles, three is the highest you can get in the restaurant business here!) Jump up.


From → Mains

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