This recipe is adapted from a friend’s killer lemon chicken orecchiette recipe. I wanted to come up with a pasta-free option for health reasons. It’s delicious both ways, however. When poured over pasta, this is one of my husband’s favorite dinners.
Chicken and broccolini in a lemon white wine sauce
2 boneless, skinless chicken breasts
1-2 TBS olive oil
1 can chicken broth
1 lemon, juiced
1 cup dry white wine
4 cloves of garlic, minced
1 bunch broccolini spears, steamed until al dente
1/2 cup sun dried tomatoes, julienned
2 TBS cornstarch
1/4 cup of water
Salt and pepper to taste
In a large skillet, saute chicken breasts in olive oil until chicken is cooked through. Remove chicken and deglaze pan with white wine. Once wine has reduced, add chicken broth, lemon juice, salt and pepper. Bring to a boil.
As the broth mixture heats up, mix cornstarch and water in a separate bowl. Add to the skillet when combined, stirring to thicken when sauce returns to a boil.
Add garlic and sundried tomatoes. Let simmer together on low for 10 minutes.
Return chicken breasts to the skillet to reheat. Gently fold in broccolini. Serve as is or spooned over your choice of pasta.