Chicken is a staple in our household. It is versatile, and one way to prepare it is to marinate and bake it in a Mediterranean-inspired sauce. The sauce is made from white wine and kitchen staples. This recipe is a good way to use leftover or extra white wine.
When you have finished baking the chicken, feel free to add chopped green or black olives to garnish it. Crumbled feta cheese may also be used as a garnish, adding flavor and texture.
2 large skinless, boneless chicken breasts halved and rinsed
1 large or two medium lemons, cut into small wedges and seeded
1/2 cup of white wine
1 tablespoon of olive oil
1 heaping tablespoon of Dijon mustard
1 teaspoon of crushed rosemary
1/2 teaspoon of granulated garlic
1/2 teaspoon of black pepper
Place the lemon slices in an oven-safe baking pan. Layer the chicken breasts on top of the lemon.
Combine the remaining ingredients for the sauce, stirring until thoroughly mixed.
Pour the sauce evenly over the chicken and lemon wedges.
Refrigerate for one hour.
Preheat your oven to 350-degrees. Bake for about an hour until the chicken is thoroughly cooked.
Remove from the oven and garnish with olives, feta cheese and/or sun-dried tomatoes.
Enjoy!
Shannon Beigert is a chef and baker who loves entertaining guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at shannon@theJOLTnews.com
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