For dinner tonight, we’re having Lemon Wine Chicken. This is a pretty easy recipe, that with a stocked pantry – you can whip this together.
Get your oven started at 375, if you’re planning to cook the chicken from frozen (I am). If you’ve got fresh breasts goto 350 instead.
- Two chicken breasts
- 1/2 cup butter melted (I used can’t believe it’s not…)
- 1/4 white wine (see my fridge list)
- 5 Tablespoons lemon juice
- 1/8 teaspoon garlic powder
- 1 1/3 Tablespoon sugar
- pepper to taste
Place chicken in an 8×8 baking dish. Whisk the ingredients together until combined, pour over the chicken. Place chicken into the oven and cook (frozen, 375, 40 minutes) (fresh, 350, 20 minutes).
The biscuits are Pillsbury frozen biscuits, which need to go in a 375 oven for 20-24 minutes. Midway through the cooking process of the chicken, I slipped the biscuits in to cook until both were done!
In theory, it is a fairly small meal – you could add a vegetable. We just enjoy the biscuits so much, we don’t waste any tummy space. You could add an easy salad or some steamed broccoli if you’re looking for balanced.
On the husband scale the chicken recieved a 7, above average. “Definitely more than just cooking some chicken in Italian dressing,” he said.
Note: beware of the frozen chicken breasts you pick. I’ve found that some are more meaty than others. The ones I currently have, use words like “ribmeat” which actually means they are aren’t actual chicken breasts. Go for real chicken breasts, you’ll like them better – promise.