When In Doubt, Add More Wine

So, when a recipe says to pound the chicken to be thinner….you COULD follow the directions, or you could not, just add wine, and let things happen. Guess which option I took? The second!

Tonight’s dinner was Lemon Wine Chicken. The main ingredients were lemon, wine, and chicken. Crazy, right!?

Finished Product with GF Pasta. You're blown away, right?

When you bake, you follow the directions. When you cook…eh? Use the recipe as a guide. I substituted a few things and added more wine, because, when in doubt…Add More Wine.

I also couldn’t find parsley, so I substituted oregano. And then, I found some, so I added it. I actually couldn’t taste either spice. I also doubled the paprika because I like paprika. I couldn’t taste any of the spices because all I tasted was lemon. And that’s ok.

Artistic, no?

Also, if you haven’t found infused olive oils, you should leave your house right now and go to the store. I like to toss pasta with either lemon or chili infused garlic, throw some fake cheese in there and some red pepper flakes and call it dinner when I am either too tired to cook or have nothing else in the house. It’s usually the second…

This lactose-free butter is a new grocery store find. It's way less expensive than the other
stuff and it works for me, so I'll be using this from now on.

Skillet Lemon Chicken with White Wine

INGREDIENTS

1 pound boneless skinless chicken breasts [which at my grocery store meant two big boy breasts from the meat counter] (thin breasts, or pounded thin)

¼ cup lactose free butter [I found lactose free butter that does not cost $5+, so will now be using that until the end of time]

2 tbsp. lemon infused olive oil 

1 lemon (juice and zest)

1 lemon sliced

¼ cup white wine

½ cup coconut flour [any gf flour works, but this was what I first grabbed in the pantry so this is what I used!]

1 tsp. salt

1 tsp. ground black pepper

½ tsp. paprika

½ tsp. dried parsley

INSTRUCTIONS

1. Combine flour, salt, pepper, paprika, and parsley in a shallow bowl. Set aside.

2. Heat oil and butter over medium-high heat.

3. Coat both sides of each chicken breast in the flour mixture and add to the hot skillet.

4. Add the lemon juice, white wine, and lemon zestto the skillet.

5. Cook chicken about 3 minutes on each side until no longer pink in the center.

6. Remove chicken from the skillet and set aside.

7. Allow the sauce in the skillet to reduce by half. Add the lemon slices after reduced until they’re softened/carmelized.

8. Add the chicken back into the skillet and you’re ready to serve! 

Serve over rice or pasta.

Original recipe link here.

So the whole chicken pounding thing. Meh. I cooked on each side about eight minutes and then threw the chicken in the oven to finish cooking. Guess what? It tasted great. I think you could also use chicken tenders and then you wouldn’t have to use the oven. Also, while the chicken was in the oven, I just kept pouring more wine into the skillet to cook with the lemons and the sauce. I chose wisely. It was excellent.

It smelled so good!

Also, what’s that awesome cup doing in the background of several pictures? That is my Purple Drank. It’s awesome, refreshing, and my go-to summer cocktail. It’s vodka mixed with Blueberry Lemonade and It. Is. Awesome.  

Pictures are not professional quality because I am not a professional photographer.