 | | Directions | 1. Mix flour, salt and pepper in shallow dish. Moisten chicken lightly with water. Coat evenly with flour mixture.
2. Heat 2 tablespoons of the oil in large nonstick skillet on medium-high heat. Cook chicken in batches, 2 to 3 minutes per side or until golden brown. Add remaining 1 tablespoon oil as needed. Remove chicken from skillet; keep warm.
3. Stir wine and garlic into skillet, scraping up browned bits from bottom of skillet. Stir in chicken broth and lemon juice. Bring to boil on medium heat. Reduce heat to low; simmer 5 minutes or until sauce has reduced by half. Spoon sauce over chicken to serve. Garnish with chopped parsley and lemon slices, if desired.Lemon Pepper Chicken: Prepare as directed. Substitute 2 tablespoons McCormick® Perfect Pinch® Lemon & Pepper Seasoning for the salt and pepper. Omit lemon juice. |
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
|  | | Ingredients | | - | | 1/4 cup flour |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon McCormick® Black Pepper, Ground |
| - | | 1 pound thinly sliced boneless skinless chicken breasts |
| - | | 3 tablespoons olive oil, divided |
| - | | 2 tablespoons white wine |
| - | | 1 tablespoon McCormick® California Style Minced Garlic made from Fresh Garlic |
| - | | 1 cup chicken broth |
| - | | 1/4 cup lemon juice |
| - | | Chopped fresh parsley and lemon slices (optional) |
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| | Nutrition (per serving) | Calories: 270 Calories
Fat: 14 Grams
Protein: 28 Grams
Cholesterol: 73 Milligrams
Carbohydrates: 8 Grams
Sodium: 592 Milligrams
Fiber: 0 Grams
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