Breast of Chicken in a Light Lemon-Herb Sauce

Name: Breast of Chicken in a Light Lemon-Herb Sauce
Yield: makes 4 servings
Ingredients: 6 boneless, skinless chicken-breast halves (about 5 ounces each); 1/2 cup fine, dry bread crumbs; 1/4 cup extra-virgin olive oil; 3 tablespoons chopped fresh Italian parsley; 1 1/2 teaspoons dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled; Salt; 1 cup dry white wine; 1/2 cup Chicken Stock (page 74) or canned reduced-sodium chicken broth; 1/4 cup fresh lemon juice; 1 teaspoon crushed hot red pepper; 4 cloves garlic, peeled

December 9, 2011

The finished sauce will be lightly thickened by the bread crumbs that fall into it as the chicken bakes. My favorite way to serve this is with simply steamed green beans: set the chicken on top of the beans and pour the tasty sauce around the chicken, not over it—you want the bread crumbs to stay crunchy.

Recipe notes

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