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Categories:
pepper garlic salt oregano parsley lemon juice white wine chicken olive oil chicken stock butter roma tomato salt Parmesan cheese
Viewed: 41 - Published at: 10 years agoIngredients
- 1/4 teaspoon pepper
- 2 minced garlic cloves
- 1/4 teaspoon salt
- 2 tablespoons oregano
- 1/4 cup parsley
- 3 tablespoons lemon juice
- 1/4 cup white wine, divided
- 5 skinless chicken breast halves
- 1 tablespoon olive oil
- 1/4 cup chicken stock
- 1 tablespoon butter
- 1/2 cup roma tomato, diced
- salt and pepper
- 3 tablespoons fresh parmesan cheese
Method
- Combine the pepper, half the garlic, the salt, oregano, parsley, lemon juice, and half of the wine in a resealable plastic bag.
- Add the chicken. Mix gently to coat the chicken with the marinade. Marinate in the refrigerator for several hours (overnight is best).
- HEAT frypan, cook chicken until lightly golden brown and cooked.
- HINT: Cook in small batches and keep warm until sauce is made.
- After chicken is cooked heat the olive oil in a saute pan. Saute the remaining garlic, until fragrant, but not browned.
- Add the remaining white wine to the saute pan and scrape to remove any bits on the pan. Add the remaining marinade and chicken stock. Bring to a boil.
- Reduce the sauce by half. Stir in the butter and tomatoes. Season with salt and pepper, as needed. Pour the sauce over the chicken. Top with the Parmesan cheese.
- ENJOY!
