Since we are doing the chicken dance, here's my contribution...
I don’t have a lot of time these days to think about what to make for dinner let alone MAKE dinner. This recipe used to be a long one…I would brown the chicken, make the sauce and simmer the two together. Now, I combine all the pots, pans and steps into one pyrex and and bake! It’s a cinch and takes no time at all.
Ingredients
- 4-6 chicken breast tenders
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- ¼ cup lemon juice
- 1/3 cup white wine
- salt & pepper
Directions
Place chicken tenders in between two sheets of plastic wrap or wax paper and pound until thin. Or you can purchase thinly sliced chicken breast from the market. Most markets have it and it eliminates one step. Place in pyrex and coat with olive oil. Sprinkle salt and pepper on both sides. Spread crushed garlic on each piece. Pour lemon juice and white wine into bottom of pyrex. Cover and bake for 10 minutes. Uncover and bake an additional five minutes.
Place chicken tenders in between two sheets of plastic wrap or wax paper and pound until thin. Or you can purchase thinly sliced chicken breast from the market. Most markets have it and it eliminates one step. Place in pyrex and coat with olive oil. Sprinkle salt and pepper on both sides. Spread crushed garlic on each piece. Pour lemon juice and white wine into bottom of pyrex. Cover and bake for 10 minutes. Uncover and bake an additional five minutes.
Serve over angelhair pasta and drizzle with lemon sauce from the pyrex.
Enjoy!
Kelli
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