LEMON HERB CHICKEN AND SHRIMP

LEMON HERB CHICKEN AND SHRIMP image

Yield 4 people

Number Of Ingredients 10

4 boneless chicken breasts
1 package shrimp (your choice)
3 lemons
1/4 cup extra virgin olive oil
1/2 cup dry white wine
1 1/2 tsp dried oregano
1 tsp thyme leaves
2 TBSP sliced garlic
salt
lemon herb pepper(or regular pepper)

Steps:

1. Preheat oven to 425 degrees. 2. Pat chicken breasts dry with paper towels and place in a 9x13 baking dish. 3. Sprinkle breast with salt and pepper on each side. 4. Cut one lemon into 6-8 slices and place in dish among the chicken breasts. Set aside. 5. In small sautee pan, add the extra virgin olive oil and warm. Next, add the garlic and cook until fragrant(about a minute). 6. Turn off the heat and add 1/3 cup dry white wine, dried oregano and minced thyme. Cut a lemon in half and squeeze the juice from both sides into the pan. Mix. 7. Pour the mixture into the pan with the chicken breasts. 8. Bake the dish, uncovered, for about 45 minutes. 9. While the chicken is baking, add the rest of the white wine to the sautee pan and heat on the lowest setting. 10. Add the shrimp to the wine and mix. 11. Cut last lemon into slices, squeeze juice from each slice on the shrimp and place skins in pan among shrimp. 12. Cover and let sit while chicken bakes, stirring occasionally. 13. After the chicken is done baking, pull out of oven and add the shrimp and wine mixture to the pan. 14. Set oven to broil and bake chicken and shrimp for 3 minutes. 15. Pull out of oven, cover with foil and let the chicken and shrimp sit for 10 minutes(to soak up juices) 16. Serve!