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Lemon Chicken with White Wine Sauce and Garlic

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Lemon Chicken with White White Sauce and Garlic

I had no desire to do a ton of dishes last night, so I decided on this easy to make Baked Lemon Chicken in Garlic Wine Sauce recipe with fingerling potatoes, mushrooms and string beans. I tried my best to use only ingredients that I already had in the house and made great efforts not to have to go to the grocery store. I just wanted an easy Monday meal so I went to Williams-Sonoma.com and looked for something I thought I could easily pull-off. Only, nothing was there with what I had in the fridge or pantry. So I did the next best thing and improvised the basics of this recipe that was originally adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira. The only thing I would change for next time is I would definitely add capers. Also, if time permitted, I would have marinated the chicken overnight in the mixture of the white wine, garlic and lemon.

baked-lemon chicken-white-wine-sauce

And just like that I suddenly feel like I should have my own show on the Food Network.

Ingredients:

  • 6 1/2 tsp. olive oil
  • 4 boneless, skinless chicken breast halves, each about 5 oz.
  • 1 small diced onion
  • 1/2 tsp. sea salt
  • Ground pepper, to taste
  • 1 lemon, cut into 8 thin slices
  • Handful of fresh string beans
  • Small golden or fingerling potatoes
  • 1 cup of sliced white mushrooms
  • 2 tsp. butter
  • 1/2 cup of white wine
  • 3 cloves of minced garlic

Directions:

Preheat an oven to 375°F. Lightly grease a baking dish with 2 tsp. of the olive oil.

Place the chicken breasts in the prepared baking dish. Drizzle the chicken with the white wine and 2 1/2 tsp. of the olive oil. Sprinkle with the salt and pepper.

Top each chicken breast with 2 lemon slices and a teaspoon of butter. Drizzle the remaining 2 tsp. olive oil over the herbs.

In a bowl, mix 2 tsp. of olive oil, diced onion, pinch of salt, and garlic with the mushrooms and quartered potatoes. And place them on a greased baking sheet.

Bring a pot of water to a boil, and cook the string beans for about 5 minutes. Strain, then blanch. Place to the side.

Bake the potatoes and mushrooms for 20 minutes. Continue to bake the chicken until it is opaque throughout, about another 5 – 10 minutes. Arrange a chicken breast on each of 4 plates, spooning equal amounts of the mushrooms, potatoes, and string beans around each. Drizzle with some pan juices and serve immediately. Serves 4.

Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).

Enjoy!

Hugs & passports,

– nds

Photo credits: Nicole Standley

On occasion, contributors of The JetSet Family receive products, compensation and/or services gratis or at discounted rates. This practice does not hinder the influencer’s point of view. All descriptions are factual and accurately reflect the overall experience.

Written by Nicole Standley

Nicole Standley

Founder + Creative Officer, Nicole Standley, shares her favorite trends in travel, food + wine, fashion, health, and fun on The JetSet Family and is a long time travel + lifestyle contributor for CBS Los Angeles, Huffington Post, and Hilton Hotels. She is a brand ambassador for Netflix and O, The Oprah Magazine, and has been named Top Family Travel Blogger by Trip Advisor and Red Tricycle. Follow her on Instagram at: nicoleDstandley

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Review overview
3 COMMENTS
  • Lauren October 27, 2013

    This looks absolutely delicious! And I especially love the fresh ingredients. Pinning this one. 🙂

  • Mimi October 27, 2013

    Holy cow, that looks amazing! Definitely something we’ll have to add to our dinner repertoire! I especially love the mushrooms! I’ll have to see if my bf will agree to them. hahahaha

  • Beeb October 27, 2013

    I LOOOOOVE garlic. I am drooling here!

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