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Chicken a la Citron

2 servings

2 skinless boneless chicken breast halves
1 tablespoon olive oil
1 small onion, sliced
1 small garlic clove, crushed
1 small zucchini, cut into 1/4 inch thick slices
1/4 cup white wine
3 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon parsley, chopped
2 teaspoons grated fresh lemon peels

In 10-inch skillet over medium-high heat,
cook chicken breasts in hot oil until well
browned on both sides, about 10 minutes,
turning once. Remove chicken to plate.

In drippings remaining in skillet, cook
onion 5 minutes over medium heat.
Add garlic and cook 2 minutes longer,
stirring occasionally. Add zucchini, white wine,
lemon juice, salt, and chicken breasts.
Over high heat, bring to a boil. Reduce heat to low;
cover and simmer 10 minutes, or until chicken and
zucchini are tender, stirring occasionally.
Sprinkle with chopped parsley and grated lemon peel.
Serve with lemon wedges, if desired

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