This is one of my favorites. A little sweet and a little sour, it’s a great way to jazz up a plain piece of chicken and you can get it on the table in under 20 minutes! Serve a salad and some rice on the side, and you have a quick and yummy weeknight dinner.
Ingredients
Directions
Butterfly chicken breasts so they are all approximately the same thickness. This will ensure your chicken cooks evenly and quickly.
Season on either side with salt, pepper, paprika and Italian seasoning.
Heat a skillet with olive oil on high.
Sear both sides of breasts on high heat. Start with one side until browned, turn over and then wait until under side is browned, approximately 3 minutes per side.
Once both sides are browned, lower heat to low and add white wine (or your other liquid of choice, broth, beer,etc). Immediately cover with a lid while wine steams away, for about 3 minutes.
Turn heat off and remove chicken breast from the pan.
Add butter, honey and lemon. Mix until butter melts.
Add parsley and pour over chicken immediately.
Serve.
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