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LEMON BUTTER CHICKEN


Lemon Butter Chicken

Lemon Butter Chicken is an absolute necessity attempt formula! I'm about lemon chicken so when you add a spread dish sauce to the blend you realize it will be staggeringly delicious. What's more, not just that this chicken is so natural to make and it will meet up instantly, making it the ideal dish to serve anytime.

Ingredients

Salt and freshly ground black pepper
1 Tbsp olive oil
4 (5 oz) chicken breasts*, pounded to an even 1/3-inch thickness
1 1/2 Tbsp minced fresh parsley (optional)
1/3 cup all-purpose flour
1 1/2 tsp minced garlic
4 Tbsp unsalted butter, sliced into 1 Tbsp pieces, divided
1/2 tsp fresh lemon zest
1/2 cup low-sodium chicken broth
3 Tbsp fresh lemon juice

Instructions


  1. Season both sides of chicken with salt and pepper.
  2. Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
  3. Heat 12-inch skillet over medium-high heat.
  4. Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts  in a single layer.
  5. Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.
  6. Transfer chicken to a plate while leaving any little bit of excess oil in pan.
  7. Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.
  8. Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.
  9. Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter. 
  10. Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.
  11. Recipe source: inspired by my Lemon Butter Salmon

This article is adapted from this site.
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