LEMON CHICKEN
*Easily doubled or triples*
olive oil
1/2 onion–finely chopped
1/4 cup chicken broth
1/2 cup white wine
juice of 2 large lemons
1 tsp honey
salt and pepper to taste
fresh parsley–minced+optional
pound the chicken breasts until they are thin like a cutlet. pat chicken dry. heat enough olive oil to cover the bottom of a large skillet. cook eat chicken breast enough to just brown, but not to cook completely through. remove from skillet and reserve. add a bit more olive oil and toss in the onion. cook on medium heat until onion begins to soften. toss in the chicken broth and use tongs or spatula to scrape up all the bits of chicken that stuck to the bottom of the pan. add the wine, lemon juice and honey. stir to combine, then put the chicken back into the skillet. simmer on very low until the chicken is cooked through. serve with the sauce spooned over the chicken. sprinkle a bit of parsley on top. serve with lemon slices if desired.
