Try this authentic Italian Veneto Chicken recipe that features tender chicken breasts cooked in a rich herb sauce. This flavorful dish is perfect for a special occasion or just a comforting family dinner. The chicken is sauteed until golden brown and then simmered in a luscious sauce made with white wine, fresh herbs, and tangy lemon juice. Serve the Veneto Chicken with a side of mashed potatoes or crusty bread to soak up all the delicious flavors.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1/2 cup white wine
- 1 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 lemon, juiced
- Fresh parsley, for garnish
Directions
- Season the chicken breasts with salt and pepper, then lightly coat them in flour.
- In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent.
- Pour in the white wine and let it simmer for 2-3 minutes to cook off the alcohol.
- Add the chicken broth, butter, rosemary, and thyme to the skillet. Stir well and bring to a simmer.
- Return the chicken breasts to the skillet and spoon the sauce over them. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the skillet and place on a serving platter. Tent with foil to keep warm.
- Stir the lemon juice into the sauce and simmer for an additional 2 minutes.
- Pour the sauce over the chicken breasts, garnish with fresh parsley, and serve hot.
