Lemon Chicken
- Anthology of Crumbs
- Sep 23
- 1 min read
1
Searing the Beef
For a creamier sauce, whisk in 2 Tbsp cream at the end.
Chicken is cooked when internal temperature reaches 165°F.
Pairs well with buttered rice, couscous, or roasted vegetables.
Wine pairing: A crisp white wine such as Sauvignon Blanc or Pinot Grigio cuts through the richness and highlights the lemony brightness. For a slightly fuller option, a lightly oaked Chardonnay works beautifully.
Serving: Delicious over rice, couscous, or mashed potatoes, with roasted asparagus or green beans on the side. A simple green salad balances the richness of the sauce.
Notes
1
Pound chicken to even thickness with a mallet or rolling pin.
2
Dredge lightly in flour, shaking off excess.
3
Heat butter & olive oil in skillet over medium until sizzling.
4
Add chicken, cook 6–8 minutes turning once or twice until golden & cooked through. Remove & set aside.
5
Whisk remaining flour into drippings, cook 1 minute until lightly bubbling.
6
Add broth & lemon juice, whisking to deglaze. Simmer 5 minutes until slightly thickened.
7
Return chicken to skillet, coat in sauce, heat through. Season to taste.
8
Serve over rice with sauce spooned on top. Garnish with parsley & lemon slices.
Instructions
4 chicken breasts boneless skinless
2 Tbsp butter
2 Tbsp olive oil
3 Tbsp flour (for dredging)
juice of 2 lemons
3 cups chicken broth (750 ml)
salt (to taste)
black pepper (to taste)
parsley (chopped optional for garnish)
lemon slices (optional for garnish)
Lemon Chicken
Lorraine
Bright tangy flavors elevate this easy chicken recipe. Juicy breasts are seared then simmered in a lemon butter sauce for a simple yet impressive dinner.
Servings :
4
Calories:
Prep Time
15 min
Cooking Time
25 min
Rest Time
0
Total Time
40 min
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