I’m on an Ina Garten “How Easy Is That?” kick. I love her new cookbook! There are so many great and easy recipes in it. I wish now that I had already bought all my Christmas gifts for family, because this cookbook would make a perfect gift for a lot of them. Anyway, I saw the recipe for lemon chicken breasts and I had a lot of the ingredients already. I knew I had bought chicken breasts from Costco a few week backs and pulled them out of the freezer. As I go to make the dish, I realize I didn’t buy chicken breasts but instead bought chicken tenders. Ugh! Well, gotta make the best of the situation so I used the tenders and I don’t think it made one bit of difference. I ended up doubling the recipe because I had a lot of tenders. The sauce is amazing and really made those chicken tenders taste great. I’m looking forward to trying this with chicken breasts next time to see how those turn out.
Lemon Chicken Breasts or Tenders:
- 1/4 cup olive oil
- 3 tbs minced garlic (9 cloves)
- 1/3 dry white wine
- 1 tbs grated lemon zest (2 lemons)
- 2 tbs freshly squeezed lemon juice
- 1 1/2 tsp dried oregano
- 1 tsp minced fresh thyme leaves
- Kosher salt and freshly ground pepper
- 4 boneless chicken breasts, skin on or 1 package of chicken tenders
- 1 lemon
- Preheat oven to 400 degrees.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp salt and pour into a 9×12 inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30-40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Source: How Easy is That? by Ina Garten
