Lemon Chicken Breasts...Barefoot Contessa

I love making this chicken dish!  It's super easy to prepare and is perfect for company.  Just throw everything in a baking dish, bake, then keep warm in oven until guests arrive.  I like to use the thin-sliced chicken breasts when I can find them, or at least cut large chicken breasts in half.  I almost always double this recipe, because the leftovers are SO good!  I usually serve this with toasted orzo and asparagus wrapped in prosciutto.
Enjoy!

Lemon Chicken Breast {recipe by Barefoot Contessa }


INGREDIENTS: {serves 4}

• 1/4 cup olive oil
• 3 Tbsp. fresh garlic, minced {about 9 cloves}
• 1/3 cup dry white wine {like a chardonnay}
• 1 Tbsp. grated lemon zest {2 lemons}
• 2 Tbsp. freshly squeezed lemon juice
• 1 1/2 tsp. dried oregano
• 1 tsp. fresh thyme, minced
• kosher salt and freshly ground black pepper
• 4 boneless chicken breasts {I buy boneless/skinless}
• 1 lemon

DIRECTIONS:

  Preheat oven to 400 degrees.

In a small saucepan, heat olive oil over medium-low heat.  Add the garlic and cook for just 1 minute, but don't allow the garlic to brown.  Remove from heat and add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp. salt.  Pour the sauce into a 9 by 13 inch baking dish.

Place chicken breasts on top of sauce, brush the chicken breasts with olive oil and sprinkle with salt and pepper.   Cut the lemon into 8 wedges and tuck them among the pieces of chicken.

Bake for 30-40 minutes, depending on the size of the chicken breasts, until the chicken is done and the top is lightly golden.  If you would like the chicken to be more golden on top, then put underneath the broiler for 2 minutes.  Cover the pan tightly with foil and allow to rest for 10 minutes.  Serve chicken with sauce.