With the heat in summer, you only want to eat light things and spend as little time as possible in the kitchen. For this reason, we bring you an easy, quick and tasty recipe. Chicken breasts with lemon and extra virgin olive oil.
Plus, you're going to get very few utensils dirty in the kitchen, so this recipe has it all!
3 clean chicken breasts
100 ml of white wine
100 ml of Interóleo robust extra virgin olive oil
Provencal herbs, pepper and salt to taste
Large freezer bag with airtight seal
First of all, make sure the breasts are clean of any bone or fatty parts. After that, season them with salt and pepper
Chop the provencal herbs you are going to use, some of them can be: basil, sage, parsley, chives, coriander, marjoram, choose the ones you like most.
Put the breasts in the freezer bag with an airtight seal and add the 100 ml of white wine and the 100 ml of extra virgin olive oil. Also add the herbs you have chopped previously. Finally, put the two washed and sliced lemons in the bag.
Take the air out of the bag and close it tightly. Move and massage so that everything you have added, lemons, extra virgin olive oil, white wine and herbs are well distributed among the breasts, and they are well impregnated with all the ingredients
Put the bag in the fridge and leave it for 2 to 4 hours, so that the breasts marinate and get the maximum flavour from everything inside them.
When that time has passed, and you want to cook them, put a pan on the fire. Add 2 tablespoons of extra virgin olive oil, remove the chicken breasts from the bag and cook them for 7 minutes. Turn them over, and add the contents of the bag to the pan, then cover the pan. Let the breasts finish cooking in the marinade for another 6-7 minutes.
You can serve them on individual plates or bring the frying pan to the table and let everyone have their portion.