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| 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!
I love chicken! That’s something that doesn’t come as much of a surprise to my regular readers. Not only is it inexpensive, it can be made a multitude of ways.
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| Gourmet Simple |
The flavors are wonderfully simple. This recipe reminds me very much of chicken piccata, but it’s less sour and cheaper to make.
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| 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.
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| 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!
Lemon Butter Chicken
Ingredients
- 3 large boneless skinless chicken breasts
- 1/2 cup flour
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 2 tsp lemon pepper seasoning
- 2 lemons sliced thinly
- 2 tbsp lemon juice
- 1 tbsp dry white wine*
Instructions
- *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 1/4-inch thick.
- Mix the 1/2 cup flour and the 1/2 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!
Nutrition
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Lee Ann says
This sounds delicious! Thanks verymuch for posting this
:). 🙂
Carole says
Oh yes, this hits the spot for me – pinning to my recipes to try board. Cheers from Carole's Chatter
Judith Hanneman says
It's so easy too Lee Ann. Amazing how something so gourmet tasting has such few ingredients too!
Judith Hanneman says
You will love this one Carole!
Carole says
I cooked this last night and will be posting about it on Tuesday. Thanks – also on my shortlist for a feature. Cheers
Subat says
This looks delicious – I'll be trying it this weekend. I did notice that the recipe doesn't explain how to make the seasoned flour. Looking at the BHG version, it's just the flour and salt – but you might want to update it to include that step? Anyway, I love all the photos. My mouth watered when I saw this…
Judith Hanneman says
You'll love it–and thanks for letting me know about the flour. It's in the ingredients, but it's not in the directions.
Laurie Zic says
Made this today, it is amazing…took longer than 30 mins., but, so worth the extra time.
Judith Hanneman says
Glad you enjoyed it! I try to hammer my pieces down to less than 1/4-inch so they cook faster–which probably accounts for my shorter cook time but no problem cooking it longer–and I'm paranoid about chicken (because of salmonella so I tend to cook it longer than usual as well)