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Breast of a Chicken in Light Lemon Herb Sauce

By CarlosDominguez

Feb 28, 2011 02:54 AM

Preparing raw chicken on a cutting board in a kitchen.

Preparing chicken on a cutting board in a kitchen setting.

Preparing chicken on a cutting board in a kitchen.

Person cutting raw meat on a blue cutting board in a kitchen.

Cutting raw meat on a blue cutting board in a kitchen.

Raw chicken being flattened on a cutting board in a kitchen setting.

Person preparing chicken in a kitchen.

Person tenderizing chicken breast on a cutting board in a kitchen.

Preparing chicken on a cutting board in a kitchen.

Preparing food ingredients on a kitchen counter.

Food preparation with hands working on ingredients in a kitchen.

Preparing food on a blue cutting board.

Food preparation on a kitchen counter with bowls of ingredients.

A person pouring oil into a measuring cup surrounded by various kitchen ingredients.

Breaded chicken fillets being prepared in a glass dish.

Marinated meat pieces in a glass dish.

Cooked chicken pieces being served from a glass baking dish.

Baked dish with leftovers on a kitchen countertop.

Baked fish fillets with seasoning in a glass dish.

Baked chicken and vegetables in two cooking dishes.

A partially eaten dish on a kitchen counter with utensils and various food containers in the background.

Homemade meatloaf served on a plate with cooking utensils.

Cooking in a frying pan on a stovetop.

Cooked chicken served on a green plate with gravy.

Cooked chicken breast on a plate with sauce.

6 boneless, skinless chicken-breast halves (5 ounces each)
1/2 cup of fine, dry bread crumbs
1/4 cup of extra-virgin olive oil
3 tablespoons of fresh chopped parsley
1 1/2 teaspoons of dried oregano
Salt
1 cup dry white wine
1/2 cup of Chicken Stock
1/4 cup of fresh lemon juice (this is what original recipe asked for I ended up using limes, I recommend using lemons, they have more juice and have a more pungent flavor).
1 teaspoon crushed hot red pepper
4 cloves of garlic

I never knew how to handle a chicken breast so I learned a lot from preparing this dish, the overall out come could have been better if I had used lemons instead of limes. Because I used limes instead of lemons the sauce come out more of a herb sauce and no lemon.

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