Lemon Chicken

We like the combination of lemon and chicken. This is a recipe that Sarah found in one of her wanderings on the Internet but I modified it so much that it became my own. Everyone liked it and this recipe is definitely a keeper!

2 boneless chicken breasts

2 cloves minced garlic

Zest of 1 lemon

juice from half a lemon

half a lemon sliced into four

1/3 cup white wine

1/2 tsp. dried tarragon

1/2 tsp. dried basil

4 Tbsp. unsalted butter

1-2 Tbsp. olive oil

salt & pepper

1. Salt and pepper chicken. Heat up a skillet; add two tablespoons butter and saute chicken 2 -3 minutes per side, until chicken has a nice brown crust. Remove chicken to a baking dish.

2. Reduce heat to low; add minced garlic to skillet and stir for a couple of seconds. Add white wine, tarragon and basil. Lastly add lemon juice and zest. Cook for 1 - 2 minutes. Pour over chicken.

3. Place two lemon quarters on each chicken breast. Place in a 350 degree oven for about 30 - 40 minutes.

4. Spoon pan juices over chicken and serve with roasted potatoes and green beans.