Lemon Chicken Breasts

My husband and I really liked this recipe. I think better than the previous reviewer. I used bone-in, skin-on chicken, maybe that was the difference? My husband commented "oh, we're having "real" chicken for dinner". I guess I've been doing too many boneless, skinless breasts lately!

It was a snap to make, sautee some garlic, add some white wine and herbs, add chicken and bake! We were surprised at how the lemon flavor was infused into the chicken meat (we don't eat the skin). The chicken came out perfectly done, juicy not dry and with good flavor.

What made this a "wow" for us was the pan sauce. You MUST put the pan sauce over the chicken. It makes it delicious!

I served it with the couscous with toasted pine nuts out of this same cookbook. The couscous was also delicious!