Weeknight Lemon Chicken Breasts with Herbs

This is an easy, tasty weeknight meal. Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick. This dish pairs nicely with roasted potatoes or rice and a simple green salad or pan-fried veggies. Skinless chicken breasts are a terrific source of lean protein and are less fatty and caloric than chicken thighs.

Makes: 4 servings
Time to cook: 20 minutes plus 1 hour to marinade

Ingredients

· 4 medium boneless, skinless chicken breasts (about 8 ounces each)

· 1½ teaspoons kosher salt

· 1¼ teaspoons ground black pepper

· ½ cup olive oil, plus 2 tablespoons

· 1 lemon, thinly sliced into rounds, seeds discarded

· ¼ cup dry white wine

· 3 garlic cloves, smashed

· 1 tablespoon dried Herbes de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme

Cooking Instructions

1. Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add ½ cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.

2. In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

Nutrition per serving
596 calories; 40 grams fat; 6 grams saturated fat; 26 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams carbohydrates; 52 grams protein; 1 gram fiber; 1 gram sugar; 697 milligrams sodium 

Recipe by Jennifer Steinhauser, NY Times