Lemon Paprika Chicken

Chicken is something that you can get stuck in a rut with. I wanted to make a new recipe that had a fresh summer flare but also a looked special. Lemons are some of my favorite things to have in the kitchen, so why not make a fresh lemony chicken! But I also needed some color, cause lets face it, you eat with your eyes first. So I added paprika, Italian parsley for a pop of color, and white wine and garlic for added flavor. It all worked so well together, my kitchen smelt amazing! Miles ran into the kitchen when he came home, excited to see what I had cooking. I paired my lemon chicken with some cheddar potatoes and steamed green beans.

Ingredients

2 large organic chicken breasts (or 4 chicken thighs)

2 large garlic cloves sliced

juice of 1 large lemon

zest of half a lemon

1 tsp black pepper

1 tbsp olive oil

1 tsp paprika

2 tbsp roughly chopped Italian parsley

1/4 cup of white wine

Directions

First thing to do is clean your chicken and dry with a paper towel. Then, if you have chicken breasts, cut them into about 4 different pieces, so that when you cook them, it all cooks evenly. Place the chicken in a container, and top with the lemon juice and olive oil. Then sprinkle the paprika and black pepper. Place the garlic and Italian parsley around the chicken and top it all off with the white wine. Place in your refrigerator for about an hour before cooking.

When you are ready to cook your chicken, heat a large skillet, deep enough to hold all your marinade, on high. Once you feel the heat coming off the pan, place the chicken in one by one, allowing the chicken to sear for about a minute on each side. Then turn the heat down to medium, and add in your marinade. Allow your chicken to cook and simmer in the juices for about 7-10 minuets until the chicken is cooked completely.

Once your chicken is cooked, plate it on your dish and dress it with the left over marinade. This easy but special chicken will definitely be a repeated recipe you will enjoy year round.