My father’s side of the family is Italian & growing up, he worked at our family’s restaurant, “Mom’s Kitchen,” located in Neptune, New Jersey. It was from him & my grandmother that my own passion for cooking was not only inspired, but also encouraged. Spending weekends with my Dad out in East Hampton, I always looked forward to making dinner! We almost always made Italian recipes that had been handed down through generations. One particular meal always comes to mind when reminiscing about summers spent out East; Pan Seared Eggplant with Garlic & Parsley, Lemon Chicken and Sauteed Peaches with Amaretto for dessert!

Lemon Chicken
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4 Chicken Breasts
  • 4 boneless, skinless chicken breasts (6-8 oz. each)
  • 4 Tbsp. of butter
  • 5-6 cloves of garlic, minced
  • ½ cup AP flour
  • 2 lemons, 1 ½ juiced, the other ½ cut into slices
  • ⅓ cup dry white wine
  • 3 sprigs of thyme
  • Salt & Pepper
  1. Season the chicken with salt & pepper.
  2. Dredge in AP flour & shake off any excess.
  3. Melt butter in a sauté pan over medium-high heat & add your garlic.
  4. Cook for one minute; you do not want the garlic to brown!
  5. Add the chicken breasts & cook for 4-5 minutes or until lightly browned.
  6. Flip the breasts, cook for 2 minutes, and then add the white wine, lemon juice & thyme.
  7. Simmer until chicken is cooked through.
  8. Garnish with lemon slices & enjoy!