This meal is nice and fresh and perfect for spring and summer, and is a snap to prepare!
1 chicken breast per person
1/2 cup flour
1/2 -3/4 cup dry white wine (I used a sauvignon blanc)
Salt and pepper to taste
Heat olive oil over medium-high heat in a large skillet. Cut half of one of the lemons in slices. Combine flour and a pinch of salt and pepper in a bowl. Dredge each piece of chicken in the flour and place in the pan. Brown the chicken on each side (should take about 4-5 minutes per side). When the chicken is browned, squeeze the other lemon over the chicken and then pour wine over. Cover each chicken breast with a slice of lemon. Reduce the heat to medium and cover the dish. Let the chicken cook through for another 8-10 minutes, or until the juices run clear when cut into. That’s all there is to it! I served it with herb and butter rice and sauteed zucchini and summer squash.