Pescatarian Lemon Chicken

Total time35 min

Prep time10 min

Cook time25 min

5.0

(25)

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
½ tsp salt
¼ tsp black pepper
2 tbsp garlic-infused oil, divided

For the sauce

½ cup dry white wine
½ cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
1 tsp cornstarch
1 tbsp cold unsalted butter
2 tbsp fresh flat-leaf parsley, finely chopped

For serving

4 lemon slices, for serving (optional)

Instructions

1
Pat the chicken breasts dry with paper towels and season both sides evenly with the salt and black pepper.
2
Heat 1 tbsp of the garlic-infused oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts smooth-side down and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases cleanly from the pan.

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