Flatten the chicken breasts to about 1/4-inch thick. Then slice each flattened breast in half. Season with salt and pepper and garlic and herbs.
Fold the breasts around the pat of butter on the sides first, and then top and bottom so the butter doesn’t leak out during cooking and fasten with toothpicks.
Dust lightly with flour, and place in the refrigerator for at least 30 minutes. Heat olive oil in a large skillet over medium heat. Place the chicken in the skillet and brown nicely on all sides — about 15 minutes. Then place in a 300°F oven.
Add wine to the skillet and scrape the bottom up to mix with the wine. Reduce until it is nicely brown. Sprinkle with a dash of lemon juice.
Plate the chicken and drizzle the sauce over them. Serve with a wedge of lemon.
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- 4 boneless chicken breasts
- Salt and pepper
- 3 minced garlic cloves
- 1/2 cup finely chopped Italian parsley
- 2 tbs. fresh thyme, chopped
- 8 fresh basil leaves, finely chiffonaded
- 8 tbs. butter, slightly softened
- 1/2 cup flour
- 3 tbs. EVOO
- 1 cup white wine
- 8 lemon wedges
- Juice from 1 lemon