Weeknight Lemon Chicken Breasts With Herbs

Ingredients

• 4 medium boneless, skinless chicken breasts (about 8 ounces each)
• 1 1/2 teaspoons kosher salt
• 1 1/4 teaspoons ground black pepper
• 1/2 cup olive oil for the marinade
• 2 tablespoons olive oil for cooking
• 1 lemon, thinly sliced into rounds and seeds removed
• 1/4 cup dry white wine
• 3 cloves garlic, smashed
• 1 tablespoon dried herbes de Provence, or 3 tablespoons chopped fresh herbs such as sage, rosemary and thyme

Preparation

1. 1

   Season the chicken on all sides with salt and pepper and place in a gallon-size resealable freezer bag.

2. 2

   Add the 1/2 cup olive oil, lemon, wine, garlic and herbs. Squeeze out the air, seal tightly with the chicken submerged, and massage the bag to spread the seasonings evenly.

3. 3

   Refrigerate for at least 1 hour and up to 8 hours.

4. 4

   Heat the remaining 2 tablespoons olive oil in a large, deep, lidded skillet over medium heat.

5. 5

   Lift the chicken out of the marinade and place it in the skillet, then pour the marinade and lemon slices over it. Cook for about 8 minutes, until golden underneath.

6. 6

   Turn the chicken over, cover, and reduce the heat to medium-low. Cook for about 7 minutes more, until cooked through.

7. 7

   Serve the chicken with the lemon slices and pan sauce spooned over the top.