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andi's lemon chicken love

Andrea_Longenecker avatar
Recipe by
Andrea Longenecker
@Andrea_Longenecker
lakeside, CA

I really love to eat lemons and chicken and one of my favorite Italian dishes I always order at Italian restaurants is one with mushrooms and a lemony wine sauce. So I decided to make it at home and it was a big hit. Because I could add additional things my family and I like, specially my husband.

yield 5 with left overs
prep time 1 Hr
cook time 1 Hr
method Pan Fry

Ingredients For andi's lemon chicken love

  • 3 lb
    chicken breast halves, skinless and boneless cut them into slices about 2 inchs thick, each breast should give you about 5 pieces.
  • 2 lg
    lemons, you can squeeze them ahead of time or just just add them into your sauce as your cooking.
  • 1 1/2 c
    white wine ( i don't use cooking wine i like real wine, cheap works)
  • 2 stick
    real unsalted butter
  • 5 clove
    garlic finely chopped ( i use about a half to almost 3/4 of a head of garlic, but we like a lot of garlic. so kinda adjust to taste)
  • 2 Tbsp
    capers (optional, i love them but some people don't)
  • 1 sm
    sweet onion finely chopped.
  • 1 pkg
    mushrooms, fresh slice them not too thin. (on this it can be 8oz pk, or more depends on how much you like mushrooms)
  • 1 stalk
    broccoli, bunch broken
  • 1/2 pkg
    baby carrots sliced
  • 1 can
    artichoke hearts, canned cut them into quarter pieces
  • 1 lg
    red bell pepper sliced
  • 1 lg
    yellow bell pepper sliced
  • FOR THE CHICKEN
  • 1 1/2 c
    flour
  • 1 Tbsp
    paprika, salt, garlic salt, pepper, parsley, oregino,
  • 2 c
    oil for frying

How To Make andi's lemon chicken love

  • 1
    Make sure you do all your prep first. All your cutting and washing that way everything goes together pretty quickly. Also start a pan of water for your pasta, a fry pan for frying chicken with your oil in it, so when your chicken is almost ready to fry you can start heating it, and a large skillet for your vegetables and sauce to cook in. You can go ahead and get your stick of butter in that last one just so it's ready to start, while your frying your chicken.
  • 2
    Wash your chicken and cut into 2 inch slices, they should be about 5 from each breast, put them into a large mixing bowl with your flour and seasoning, season pretty much to your taste, if your family likes a lot of pepper, go for it or watching the salt, you know than put less. Don't take out completely though it does need some. Once it's all in the bowl toss so it's all covered nicely with a fine coating. Now fry to a golden brown. Let stand on paper towel something to get excess oil off once you take out of oil.
  • 3
    Now in pan with butter, if you have some olive oil add some to your butter it will help it to not burn, caramelize up your onion and garlic, and than start cooking your veggies, first carrots cause they take the longest, once they are almost done add your capers, (I put a fine chop on mine to get them smaller, but its up to you) than your broccoli, than your artichoke hearts, and your mushrooms and your bell peppers, once its all cooked together, squeeze your lemon in and raise your heat and let cook down, add your wine and continue to cook down another 10 minutes, so the alcohol cooks off. Now add your chicken into your sauce, it should thicken up some.
  • 4
    Serve over the pasta, with Romano cheese and Parmesan cheese and garlic bread. Makes a great dinner for family or for two. Definitely For Loved ONES
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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