olive oil
1 garlic clove
1 cup dry white wine
4 thin lemon slices
1 cup chicken broth
1 tablespoon butter
1/4 cup Wondra flour
fine sea salt
freshly ground black pepper
2 chicken breasts (tenderloins removed), pounded 1/2-inch thin
2 tablespoons chopped parsley
Warm 1 tablespoon oil in a saute pan set over medium heat. Add garlic
and saute until fragrant but not brown, about 3 minutes. Pour in wine.
Add lemon slices. Raise heat and simmer until reduced by half, about 5
minutes. Pour in stock and simmer until reduced by half, about 5
minutes. Season with salt. Off from heat, stir in butter until
emulsified.
Meanwhile, season flour with salt and pepper. Dust chicken with flour.
Warm a thin layer of oil in a nonstick skillet set over medium-high
heat. Add chicken and cook 3 to 4 minutes per side until cooked through
and no longer pink. Plate chicken and spoon over with sauce and lemon
slices. Garnish with parsley.
- Recipe courtesy of Gastronomer's Guide.