|Lemon Butter Chicken|
Here’s a gourmet chicken meal that’s ready in less than 30 minutes. Fancy enough for guests, easy enough for a family week-night dinner!
The flavors are wonderfully simple. This recipe reminds me very much of chicken piccata, but it’s less sour and cheaper to make.
|Ingredients you probably have on hand–nothing special|
You can find the original recipe at BHG.com–that’s where I saw it originally. It’s great made just how they instruct, but I thought butterflying, but cutting all the way through, was a better way to prepare the breast because the pieces are less gigantic.
I also believe a spot of wine improves EVERYTHING, so I added that. However, you can leave it out and just add additional lemon juice. I used more butter too–tastes far better and I made sure the butter browned. Terrific flavor.
The sauteed lemons here are not just a garnish–eat them along with the chicken. They are marvelous! However, make sure you slice them really thin. I used a mandolin so they’d be even and very thin.
|Bright, buttery and citrusy|
A simple rice pilaf–yes, even from the pouch–is a perfect accompaniment to this meal.
This is a real keeper!
- 3 large boneless, skinless chicken breasts
- ½ cup flour
- ½ tsp salt
- ½ cup unsalted butter
- 2 tsp lemon pepper seasoning
- 2 lemons, sliced thinly
- 2 tbs lemon juice
- 1 tbs dry white wine*
- *Add an additional tablespoon of lemon juice if you prefer not to use wine.
- Start by butterflying the chicken breasts, but cut all the way through to get 2 pieces. Here’s a video on how to butterfly:
- Pound each piece of chicken between 2 sheets of plastic wrap with a meat mallet until chicken is about ¼-inch thick.
- Mix the ½ cup flour and the ½ tsp salt to make the seasoned flour. Place on a plate for easy dredging.
- Dredge chicken in seasoned flour, sprinkle with lemon pepper seasoning and set aside.
- Mix the lemon juice and wine together; set aside.
- Heat a large skillet over medium-high heat. Add the butter–it’s OK if it begins to brown, that is part of the flavor.
- Working in batches, brown 2-3 pieces of chicken for 3 minutes each side or until nicely brown and chicken juices run clear. Remove from pan and keep warm in a 200 degree F oven. Repeat until all chicken is browned.
- In the same pan, brown the lemon slices on both sides.
- Add the chicken back to the pan with the lemon slices. Drizzle lemon juice mixture over chicken and let sauce reduce slightly (about 3 minutes).
- Serve with the browned lemon slices–they taste wonderful!
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