Lemon Chicken Breasts
1/4 glass great olive oil
3 tablespoons minced garlic (9 cloves)
1/3 glass dry white wine
1 tablespoon ground lemon pizzazz (2 lemons)
2 tablespoons naturally crushed lemon juice
1/2 teaspoons dried oregano
1 teaspoon minced new thyme takes off
Legitimate salt and crisply ground dark pepper
4 boneless chicken bosoms, skin on (6 to 8 ounces each)
1 lemon
Bearings
Watch how to make this formula
Preheat the stove to 400 degrees F
Warm the olive oil in a little pot over medium-low warmth, include the garlic, and cook for only 1 minute yet don't enable the garlic to turn darker. Off the warmth, include the white wine, lemon pizzazz, lemon juice, oregano, thyme, and 1 teaspoon salt and fill a 9 by 12-inch heating dish
Congratulate the chicken bosoms dry and place them skin side up over the sauce. Brush the chicken bosoms with olive oil and sprinkle them generously with salt and pepper. Cut the lemon in 8 wedges and tuck it among the bits of chicken
Heat for 30 to 40 minutes, contingent upon the measure of the chicken bosoms, until the point when the chicken is done and the skin is delicately cooked. On the off chance that the chicken isn't sautéed enough, put it under the grill for 2 minutes. Cover the skillet firmly with aluminum thwart and permit to rest for 10 minutes. Sprinkle with salt and serve hot with the dish juices
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