This recipe is adapted from a friend’s killer lemon chicken orecchiette recipe that I used to ask her to make weekly. Nowadays, it’s one of my husband’s most requested dinners. The garlic, the lemon, and the sundried tomatoes marry together to create such a delicious sauce.
I wanted to come up with a wheat-free option for diet restrictions, so this recipe omits the pasta. However, I highly recommend it both ways!
Chicken and Broccolini in a Lemon White Wine Sauce
2 boneless, skinless chicken breasts
1-2 TBSP olive oil
14 oz chicken broth
1 lemon, juiced
1 C dry white wine
4 cloves of garlic, minced
1 bunch broccolini spears, steamed until al dente
1/2 C sundried tomatoes, julienned
2 TBSP cornstarch
1/4 C water
Salt and pepper to taste
In a large skillet, sauté chicken breasts in olive oil until chicken is cooked through. Remove chicken and deglaze pan with white wine. Once wine has reduced, add chicken broth, lemon juice, salt and pepper. Bring to a boil.
As the broth mixture heats up, mix cornstarch and water in a separate bowl. Add to the skillet when combined, stirring to thicken when sauce returns to a boil.
Add garlic and sundried tomatoes. Let simmer together on low for 10 minutes.
Return chicken breasts to the skillet to reheat. Gently fold in steamed broccolini. Serve as is or spooned over your choice of cooked pasta.