Poultry and White Meats

Pairing: Poultry and White Meats

Chicken breasts or pork chops (4 pieces): The base protein, light and adaptable to different sauces.
Olive oil (2 tablespoons): For searing, adding a subtle richness.
Garlic (3 cloves, minced): Provides aromatic depth.
Lemon juice (2 tablespoons): Adds brightness and balances rich sauces.
Herbs (rosemary, thyme, or parsley): Enhances the flavor of poultry and pork.
Salt and pepper (to taste): Essential for seasoning the meat

Prepare the meat: Season the chicken or pork with salt, pepper, and fresh herbs. Heat olive oil in a pan over medium heat.
Cook the meat: Sear the meat on both sides until golden (4-5 minutes per side), ensuring it is fully cooked through.
Make the sauce: In the same pan, add garlic and lemon juice. Cook for 1-2 minutes, scraping up any browned bits from the meat. Add a splash of chicken broth or wine to deglaze the pan and simmer for a few minutes until the sauce reduces slightly.
Serve: Pour the sauce over the meat and garnish with fresh herbs. Pair with your favorite wine.