Lemon ChickenStock Yard Restaurant Recipe
4 boneless, skinless chicken breasts
1/2 teaspoon salt
2 teaspoons olive oil
3 garlic cloves, crushed
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 1/2 teaspoons all-purpouse flour
2 teaspoons margarine
1/2 lemon, thinly sliced
Fresh basil leaves for garnish
Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to 1/4 inch thickness. Season with salt.
In a 12-inch, nonstick skillet add the olive oil and heat over medium-high heat. Add the chicken and cook for five minutes on one side. Reduce heat to medium and turn the chicken over, cooking 5 to 8 minutes longer or until the juices run clear when pieces are pierced with the tip of a knife. Transfer chicken to a platter and keep warm.
Add the garlic to the skillet and cook until golden. In a separate bowl combine the broth, wine, lemon juice, and flour until smooth. Add this to the garlic mixture and bring to a boil. Boil one minute an stir in the margarine. Pour the sauce over the chicken and top with lemon slices. Garnish with basil leaves.