After a period of excesses, we love light and flavorful recipes. With these juicy chicken breasts with lemon and aromatic herbs you will be delighted because after a marinade they cook in a very short time, being especially tasty.
What’s more, hardly anything is stained Since they are cooked in a single utensil and marinated in a disposable zip bag, they are especially interesting for dinner time, when We do not want to leave the kitchen bogged down with many pots.
We clean the whole breasts well of the webs and bone remains that may have and season them with salt and pepper. We put the chicken breasts in a large resealable freezer bag and add 100 ml of oil and 100 ml of white wine.
We chop the herbs of our taste -I used basil, parsley and coriander, but you can use chives, marjoram, sage or whatever you like the most- and we also put them in the freezer bag. Finally we cut two sliced lemons and we introduce them too.
We close the bag, we take out the air and massage so that the lemons and herbs are well distributed between the breasts. Before cooking, we leave the chicken marinating for between two and four hours in the fridge, so that all the flavors permeate the breasts.
In a pan that holds the fire well, add two tablespoons of olive oil and begin to brown the chicken that we remove from the marinade. When we turn the breasts after about seven minutes, We also add the marinade to the pan and cover with a saucepan lid, letting the breasts finish cooking inside for another six or seven minutes.
So they will be well cooked, golden on the outside and very juicy on the inside. We bring them to the table in the same pan or skillet where we have cooked them to serve them on each plate.
AÇAÍ BOWL, a healthy, delicious, nutritious and super easy breakfast to make Instafood
With what to accompany the juicy chicken breasts with lemon and herbs
To accompany these juicy lemon and herb chicken breastsWe recommend serving them with a pepper salad, ending with a simple dessert, like this original tarte tatin.
Directly to the Palate | Chicken breasts all’arrabbiata
Directly to the Palate | Chinese-style lemon chicken breasts