Lemon Chicken

Do you remember the only dish that Deborah Barone (Everyone Loves Raymond) could cook? It was Lemon chicken. Here we have a version of the very popular dish with a slightly different approach. This recipe from Fresh Market uses chardonnay, garlic and herb butter and is served over a bed of Israeli couscous.

4 boneless skinless chicken thighs, pounded to 1/4 inch thickness
salt and pepper to taste
1 T. extra virgin olive oil
1/2 cup chardonnay
1/2 lemon, zest and juice
2 T. roasted garlic and herb butter
chopped fresh parsley for garnish, optional
4 cups Isreali or other couscous, prepared according to package directions


Heat a skillet over medium high heat for two minutes. Season chicken thighs with salt and pepper. Add olive oil to skillet and swirl to coat; addd chicken thighs and sear for two minutes on each side to create a light crust. Remove pan from heat and add wine and lemon juice.

Lower heat to medium low.

Return pan to the heat and begin scraping up browned bits as the chicken finishes cooking through, approximately three minutes. Place the chicken on a serving platter. Whisk finishing butter into pan juices to make sauce. Pour sauce over resting chicken and garnish with lemon zest and optional parsley.

Cook couscous according to package instructions and serve chicken over coucous.

* To make herb butter place softened butter on plastic wrap and combine with thyme leaves, mashed garlic, finely chopped rosemary. Push butter to form a roll. Place in refrigerator for an hour. Cut off slices for this recipe; store the rest in the freezer.You can also use FTM Roasting Garlic and Herb Finishing Butter, available in the market.