In a rush tonight.
So it’s lemon-herb chicken. For 6.
What you’ll need:
6 chicken breasts small (or 4 large), trimmed
2 lemons, juiced & zested
2 lemons sliced into rounds
1/2 c white wine to cook with, the rest of the bottle to drink 😛
2 tbsp garlic, minced (approx. 2 cloves)
2 tbsp thyme, dried
1 tbsp sage, dried
2 tbsp EVOO
2 tsp oregano, dried – trust me. that’s all you’ll need
1/2-1 c veggie stock
Salt (preferably Kosher!)& pepper to taste
First, heat a skillet over medium heat.
Then preheat your oven to 350F & grease your dutch oven.
Add EVOO to skillet & brown the garlic & herbs. Once browned & sweated down remove from heat & reserving in that pan.
Loosely line the bottom of your DO with a layer of lemon rounds (both lemons).
Now, back to the skillet that has slightly cooled. Add the white wine, lemon juice, lemon zest & the veggie stock. Heat on med-high heat & stir frequently until reduced by half.
Between stirs, salt & pepper BOTH SIDES of your chicken breasts, then arrange in your dutch oven so that all are touching as much lemon as possible.
Now, your DO is ready for your super yummy, herb-y white wine reduction. 😉
Pour over your chicken.
Bake for about 30 minutes & serve.
Remember, always use your meat thermometer to make sure that poultry is at AT LEAST 165F.