Rich Herb and Lemon Chicken

So last night was a night I wasn't planning on cooking but everyone was talking about going to get fast food. I put my foot down and said no. We had everything we needed for Lemon chicken so I made dinner instead. As good as the flavor was I am not sure if I would ever make this recipe again. I didn't turn out the way it was supposed it. The sauce was supposed to thicken and it didn't. Even adding in some flour didn't do anything. The flavor was good though. I found the recipe at All Recipes Always a good place to find recipes with ingredients you have in your pantry.


Ingredients:

8 Boneless, Skinless Chicken Breast
Salt and Pepper to taste
Garlic Powder to taste
1/4 cup plus 2 tbsp olive oil
2 onions, chopped
4 cloves garlic, minced
3 cups white wine
2 cups chicken broth
2 tbsp chopped fresh Rosemary
2 tbsp chopped fresh Thyme
1 cup lemon juice
1/4 cup grated lemon zest
1 cup of milk
1/2 cup sour cream


Directions:

1. Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch. Sprinkle both sides of the flattened chicken breasts with salt, pepper, and garlic powder.
2. Heat olive oil in a large skillet with a cover over medium heat. Pan-fry the chicken breasts for about 2 minutes on each side, until the chicken is golden brown but not cooked all the way through. Remove the chicken and set aside.
3. Place the onion and garlic in the skillet, and cook and stir for about 3 minutes, until the onion starts to turn translucent. Pour the white wine and chicken broth into the pan, and bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Whisk in the rosemary and thyme leaves, lemon juice, lemon zest, milk, and sour cream until the sauce is well mixed.
4. Place the chicken breasts back into the skillet; cover with the sauce, Cover the skillet, and simmer for about 1 hour, until the sauce is thickened. Serve chicken with sauce spooned over the top.

My Tips: To me it was too much wine and not enough lemon and milk products to make it creamy. Besides the fact that it didn't thicken the way I wanted, it was good. We served it over rice. Some have severed it over Potatoes. It's all preference. But like I said before, probably not something I would make again unless I can get it to thicken up the way I like it.