|Lemon Chicken with Red Wine Tomato Sauce shown here with penne
pasta and green onions.
Back in college I worked at Starbucks. One of our semi-regular customers was a single mom looking to cook some healthy meals for her kids. She really had no idea where to start, so I offered to share a few recipes with her. Some of them were recipes I already had, and some were new ones I wrote for her. I’ll be doing a series on these recipes in the next few weeks.
The first recipe I gave her was for my Chicken Florentine. You can find that recipe here.
The second recipe I gave her was for Lemon Chicken with Red Wine Tomato Sauce.
- 2 chicken breasts
- 2 large lemons, juiced
- 1 tablespoon olive oil, plus a ½ teaspoon
- 1 garlic clove, minced
- 4 roma tomatoes, diced
- 1 small portabella mushroom, diced
- 1 bushel fresh basil, chopped
- 1 teaspoon crushed red pepper
- 1 cup red wine
- salt and pepper
Marinate the chicken in the lemon juice with salt and pepper for about thirty minutes. Remove the chicken from the lemon juice and lightly brown in a sauté pan in a ½ teaspoon of olive oil.
In a sauté pan, heat the olive oil. Add the garlic and some salt. After about 1 minute, add the tomatoes and the mushrooms, and let sauté about five minutes. Add the basil, red pepper, chicken, red wine, and salt and pepper. Cover and let cook for 10 – 15 minutes, stirring occasionally. Uncover and let cook for another five minutes, stirring once.
Remove from sauté pan and serve over rigatoni pasta.