This recipe had a little tang to it between the wine and the lemon juice. It was perfect. I doubled the sauce from the original recipe as we like a little sauce for ou rice too. The quantities below are doubled.
Lemon Parmigianno Chicken
6 Tbs. Lemon Juice
1/2 cup Vermouth (I used white wine)
2 tsp. Dijon mustard
4 Tbs. Butter, melted
2 tsp. rubbed sage
2 tsp. garlic, minced
8 small chicken thighs, boneless, skinless
3 Tbs. fresh grated parmesan cheese
salt and pepper to taste
Preheat oven to 400 degrees. Whisk together the lemon juice, wine, mustard, butte, sage and garlic. Place chicken in a baking dish. Pour lemon mixture over top. Srinkle with parmesan, salt and pepper. Bak until done, about 45 minutes, basting occasionally with pan juices. Serve over rice.