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Lemon and White Wine Chicken

This Lemon and White Wine Chicken Recipe is hands-down-best staple on our table. This dish is very easy to make and will keep you going for more.

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This Lemon and White Wine Chicken Recipe is hands-down-best  staple on our table. This dish is very  easy to make and will keep you going for more.

Ingredients for Lemon and White Wine Chicken:

3 large boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp freshly ground black pepper
4 Tbsp unsalted butter
3 Tbsp extra-virgin olive oil
1/2 cup dry white wine
Juice of 1 lemon, freshly squeezed

How to Make Lemon and white wine chicken:

1. Cut the chicken breasts in half so they are half as thick and sprinkle it with salt and paper.

2. Add flour to flat-bottomed medium dish. Dredge, or coat the chicken with the flour. Use just enough flour to coat and tap off extra.

3. Heat 2 Tbsp butter and 2 Tbsp olive oil in a large skillet over medium/high heat until the butter begins to sizzle. Add 1/2 of the chicken and Saute for about 2-4 minutes per side (depending on the thickness of your chicken). Remove chicken to a serving platter. Add more butter and olive oil to the pan and repeat with the second batch of chicken.

4. In the same skillet, without reducing the heat, add 1/2 cup wine, 1 Tbsp butter and lemon juice. Stir for about 3 minutes. Sauce will slightly thicken. Pour the sauce over the chicken just before serving and garnish with lemon slices.

Lemon and White Wine Chicken

4.67 from 3 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
An easy lemon chicken recipe with a simple lemon white wine sauce.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $6-$10
Servings: 6 chicken cutlets

Ingredients

  • 4 large boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 4 Tbsp unsalted butter
  • 3 Tbsp extra-virgin olive oil
  • 1/2 cup dry white wine
  • Juice of 1 lemon freshly squeezed

Instructions

  1. Cut the chicken breasts in half so they are half as thick and sprinkle it with salt and paper.
  2. Add 1/2 cup of flour to flat-bottomed medium dish. Dredge, or coat the chicken with the flour. Use just enough flour to coat and tap off extra.
  3. Heat 2 Tbsp of butter and 2 Tbsp of olive oil in a large skillet over medium/high heat until the butter begins to sizzle.
  4. Add 1/2 of the chicken and Saute for about 2-4 minutes per side (depending on the thickness of your chicken). Remove chicken to a serving platter.
  5. Add 1 Tbsp butter and 1 Tbsp olive oil to the pan and repeat with the second batch of chicken.
  6. In the same skillet, without reducing the heat, add 1/2 cup wine, 1 Tbsp of butter and lemon juice. Stir for about 3 minutes. Sauce will slightly thicken. Pour the sauce over the chicken just before serving. Garnish with lemon slices.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Juliya
    January 7, 2019

    Have made this particular dish multiple times and we love it!! So delicious and easy. Hits the spot every time Reply

    • Natashas Kitchen
      January 8, 2019

      Aww that’s the best! Sounds like you found a new favorite, Juliya! Reply

  • RoHa
    August 15, 2017

    Just recipe I was looking for!

    But Tablespoon of butter? How do you measure that? How many grams is it? Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      Hi Roha, I’m so glad you found it! 🙂 8 Tbsp (1 stick of butter) has 113 grams so 4 Tbsp will be about 55 grams 🙂 Reply

  • January 18, 2017

    Hi Natasha,

    Is there an oil that can be used instead of butter to make this recipe (and all other recipes on your site)dairy free?

    Thank you very much! Reply

    • Natasha
      natashaskitchen
      January 18, 2017

      Hi Marta, in this recipe, you could just substitute the butter with more oil. Substitutions should be considered specific to each recipe though. Reply

  • Anton
    April 6, 2016

    Any suggestion on what to serve with it? Reply

  • Vika
    March 24, 2016

    Delicious! 😍 And so easy to make! Reply

    • Natasha
      natashaskitchen
      March 24, 2016

      Vika, thank you for the nice review, I’m glad you liked it 😀. Reply

  • Sam L
    July 15, 2015

    This was amazing and so easy! Just made it, and will definitely make it again. Chicken breasts definitely took longer than 4 mins though, even with slicing them in half. Reply

    • Natasha
      natashaskitchen
      July 15, 2015

      I’m so glad you liked it 🙂 Reply

  • Alejandra
    June 25, 2015

    I added a litlle bit of garlic to the sauce… yummy! Reply

    • Natasha
      natashaskitchen
      June 25, 2015

      Thanks for the tip Alejandra :). Reply

  • Liliya
    December 5, 2014

    Hello Natasha! I wanted to make this before church on Sunday and serve right after. Chicken will stay warm, but I was wondering about sauce. Can I heated it up? Or won’t taste as good? Thanks for all your great recipes! Reply

    • Natasha
      natashaskitchen
      December 5, 2014

      If the chicken is already warm, you can add it over the chicken just before serving. Yes, I would warm up the sauce before serving, just heat it up slowly 🙂 Reply

  • inna
    August 25, 2013

    I just made this chicken for lunch today and it turned out great! my husband loved it. Reply

    • Natasha
      natashaskitchen
      August 25, 2013

      I’m so glad you both enjoyed it 🙂 Reply

  • Scott
    January 1, 2013

    This came out fantastic- very simple, great meal for the whole family! Reply

    • Natasha
      natashaskitchen
      January 1, 2013

      Thank you Scott :). I love to make something that everyone can enjoy. Reply

  • Dan
    August 1, 2012

    Happy to hear that ill be waiting… thanks anyway. Reply

  • Dan
    July 30, 2012

    Yeah i saw it its for chicken i need to try it out. do you have more for pork maybe? because the marinate the meat before i cook it or put it on the barbecue. thanks in advance. Reply

    • Natasha
      natashaskitchen
      July 30, 2012

      We don’t have any pork marinades posted but it is on our (growing) to-do list. Reply

  • Dan
    July 29, 2012

    Hi, does anybody have recipes for marinating chicken and pork??? Reply

  • Anastacia
    February 8, 2011

    Thanks Natasha! 🙂 Reply

  • Anastacia
    February 7, 2011

    Is the chicken fully cooked with only 2-4 minutes per side of cooking? Reply

    • Natasha
      February 7, 2011

      If you cut the chicken in half (so it’s half as thick), it should cook with 2-4 minutes per side. If you still have a fairly thick piece of chicken, I’d always check the thickest piece to make sure it’s cooked through. Reply

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