Citrus Herb Chicken in White Wine Sauce
Indulge in this delightful Citrus Herb Chicken recipe that combines the refreshing zest of lemon with fragrant tarragon and garlic. This dish is not only quick to prepare but also guarantees a burst of flavor in every bite. Inspired by a beloved recipe from Publix Apron's Simple Meals series, this dish can easily accommodate fresh tarragon if available. To complement the chicken, I've paired it with orzo tossed with sun-dried tomatoes and tender broccoli, creating a well-rounded meal that is both satisfying and effortless. Perfect for busy weeknights or impressing guests, this recipe will become a staple in your culinary repertoire.
N/A
Servings
150
Calories
12
Ingredients
Ingredients
lemon
1 (rinsed, peel in strips, juiced)
garlic cloves
4 (fresh)
fresh parsley
5-6 (sprigs)
green onions
3 tablespoons (diced)
dried tarragon leaves
2 teaspoons
white wine
1/2 cup
cornstarch
2 teaspoons
sugar
1 teaspoon
salt
1/2 teaspoon
pepper
1/8 teaspoon
chicken breast fillets
1 1/2 lbs
extra virgin olive oil
2 teaspoons
Instructions
1
Start by preparing the sauce. In a food processor, combine the lemon peel (removed in strips using a vegetable peeler or zester) and the freshly squeezed lemon juice (about 2 tablespoons), garlic cloves, parsley, diced green onions, dried tarragon, white wine, cornstarch, and sugar. Process for 20 seconds until the mixture is smooth and well combined.
2
Take the chicken breast fillets and season both sides generously with salt and pepper for extra flavor.
3
Preheat a large sauté pan over medium-high heat for 2-3 minutes. Once heated, add the extra virgin olive oil, swirling it around to coat the pan evenly.
4
Carefully place the seasoned chicken breasts in the pan and cook for 2-3 minutes on each side until golden brown.
5
After browning the chicken, give the sauce a quick pulse in the food processor to reinvigorate it, then pour the sauce over the chicken in the pan.
6
Cover the pan, reduce the heat to medium-low, and allow the chicken to simmer for 6-8 minutes, turning occasionally, until the internal temperature reaches 170°F.
7
Once done, serve the succulent chicken topped with the fragrant sauce, and enjoy your meal!
Nutrition Information
4.5g
Fat
7.5g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Citrus Herb Chicken in White Wine Sauce?
It is a flavorful chicken dish featuring a sauce made from lemon, garlic, tarragon, and white wine, often served with orzo and broccoli.
How many calories are in a serving of this chicken?
This recipe contains approximately 150 calories per serving.
How much protein is provided in this recipe?
Each serving contains 20g of protein.
What are the primary herbs used in this dish?
The main herbs used are fresh parsley and dried tarragon leaves.
Can I use fresh tarragon instead of dried?
Yes, the recipe can easily accommodate fresh tarragon if you have it available.
What kind of chicken is best for this recipe?
The recipe calls for 1 1/2 lbs of chicken breast fillets.
What is the internal temperature goal for the chicken?
The chicken should be cooked until it reaches an internal temperature of 170°F.
How do I prepare the lemon for the sauce?
Rinse the lemon, remove the peel in strips using a vegetable peeler or zester, and squeeze out about 2 tablespoons of juice.
What equipment is needed to make the sauce?
A food processor is used to combine and smooth the sauce ingredients.
How long do I process the sauce ingredients?
Process the mixture for about 20 seconds until it is smooth and well combined.
What side dishes are recommended with this chicken?
It pairs well with orzo tossed with sun-dried tomatoes and tender broccoli.
How much white wine is required?
The recipe requires 1/2 cup of white wine for the sauce.
Why is cornstarch used in the recipe?
Cornstarch is included in the sauce mixture as a thickening agent.
Is there any sugar in the sauce?
Yes, 1 teaspoon of sugar is added to the sauce to balance the flavors.
How many garlic cloves should I use?
The recipe uses 4 fresh garlic cloves.
What type of oil is used for cooking?
Two teaspoons of extra virgin olive oil are used to sauté the chicken.
How long should I brown the chicken on each side?
Sauté the seasoned chicken for 2-3 minutes on each side until golden brown.
How long does the chicken simmer in the sauce?
After adding the sauce, cover the pan and simmer for 6-8 minutes.
What is the fat content of this dish?
The dish contains 4.5g of fat per serving.
How many carbohydrates are in a serving?
There are 7.5g of carbohydrates per serving.
Should the sauce be pulsed again before cooking?
Yes, give the sauce a quick pulse in the food processor to reinvigorate it before pouring it over the browned chicken.
What size pan is recommended?
A large sauté pan is recommended for cooking the chicken and sauce.
How many green onions are needed?
The recipe calls for 3 tablespoons of diced green onions.
What is the source of inspiration for this recipe?
This dish was inspired by a recipe from Publix Apron's Simple Meals series.
How much salt and pepper is used?
The recipe uses 1/2 teaspoon of salt and 1/8 teaspoon of pepper.
Is this a good recipe for weeknights?
Yes, it is described as quick to prepare and effortless, making it perfect for busy weeknights.
Can I use a zester for the lemon?
Yes, you can use either a vegetable peeler or a zester to remove the lemon peel.
How do I season the chicken?
Season both sides of the chicken breast fillets generously with salt and pepper.
Does this recipe contain fiber?
The provided nutritional data does not list a specific fiber amount, but it is paired with broccoli which contains fiber.
Is the lemon peel left in the sauce?
The lemon peel strips are processed into the sauce until the mixture is smooth.