If you have some leftover wine from the other night, you can use that for this recipe … however, we suggest popping open a new bottle to enjoy while you cook. Happy cooking!
2 tbsp flour
1/4 tsp salt
1 tsp ground black pepper
3, 8 oz boneless skinless chicken breasts
3 tbsp olive oil
1 cup sliced onion
3/4 cup white wine
8 oz uncooked fusilli
Preheat oven to 350.
Combine first three ingredients and dredge chicken breasts in the flour mixture, then set aside.
Heat oil in an oven proof skillet over medium heat. Add onions to pan; cook 5 minutes or until golden brown, stirring occasionally.
Add chicken and cook for 2 minutes on each side or until browned.
Add wine and bring to a boil.
Remove from heat, cover and bake for 20 minutes or until chicken is done.
While chicken is cooking in the oven, cook the Fusilli according to package directions. Drain.
Once Chicken is done, add fusilli to the pan with chicken and coat with any remaining liquid in the pan, seasoning with salt and pepper as needed.
Place in serving dish and drizzle as much Lemon Song over your dish as you like! Enjoy!!!