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Chipotle Lemon Chicken




Source of Recipe


CF-Marigene

2-4 boneless, skinless chicken breasts
½ teaspoon kosher salt
1/4 teaspoon ground chipotle chile pepper
½ teaspoon Hungarian sweet paprika
½ cup flour
4 tablespoons butter
1/4 cup olive oil
1 cup dry white wine
Juice of ½ lemon
1 cup chicken broth
8 lemon slices
Chopped fresh parsley for garnish

Place chicken breasts between sheets of plastic wrap. Gently pound with a rubber mallet until quarter to half inch thick.

Combine salt, ground chipotle chile pepper and paprika. Sprinkle evenly on both sides of chicken pieces. Dredge seasoned chicken in flour, tapping off any excess, so it is lightly coated.

Heat a large heavy skillet over medium high heat until hot. Add butter and olive oil. When oil is sizzling, add chicken and cook until lightly golden on each side, turning one time only. Set chicken aside and keep warm.

Add the white wine and lemon juice to the pan juices, scraping all of the browned bits and bring to a boil. Cook over high heat about 3 minutes until reduced. Then add chicken broth and reduce again, another 3 minutes.

Return chicken to the pan along with 4 lemon slices, burying the lemon in the sauce. Simmer an additional 5 minutes.

Sprinkle with chopped parsley and serve with additional lemon slices and pan gravy.