Great Flavors For Chicken
I’m a chicken lover and eat it quite often. Because I do, I try to introduce different flavors to it to make it interesting.
A lot of folks stick to the standard herbs such as thyme, sage and oregano, but if you want to think outside the box, you can try different herbs and spices. That’s exactly what I did with my chicken with tarragon cream sauce. And it was a friend who was a chef that got me thinking along those lines.
Another herb that he’d use with chicken was rosemary. For me, rosemary in any dish has to be done lightly, but if you really like a strong flavor, double my amounts. As for lemon, what can I say? I grew up eating my mom’s version of lemon chicken, so you’ll find lemon in lots of my chicken recipes.
One Skillet-30 Minutes-Dinner Is Served
What could be better than a tasty dinner that only uses one skillet and is ready in 30 minutes? Well, not too much!
Most of us don’t have hours to fuss over a meal because we live busy lives. However, most of us want a tasty dinner and this recipe really fills the bill.
The secret to a quick chicken breast dinner is pounding the chicken down to about 1/4-inch thickness. What I do, because chicken breasts seem to be so large these days, is slice each breast in half like I’m going to butterfly them, however, I cut them all the way through so I get two portions. After I’ve done that, I pound the chicken breasts with a meat mallet so they’re all an even thickness.
Pounding also seems to make the chicken more tender, so it’s another good reason to do it.
Fresh Is Always Best
I try to use fresh herbs and fresh lemons whenever I can. Rosemary is one herb that dehydrates well, so using what you find in the spice aisle is perfectly OK. But in this, use fresh lemons if you possibly can.
Lemons are quite pricy at the moment and often you can get a better price by buying a bag. This is what I do and they don’t go to waste. Remember, you can juice them and zest them and then freeze that juice and zest for later use!
If the sauce is too tart for your liking, add more sugar!
- 2 large chicken breast halves
- 2 tbs oil
- juice of one lemon
- 2 cloves garlic, crushed
- 2 sprigs fresh rosemary (about 3-inches long) -OR- 1 tsp dried (see NOTES)
- 1 cup chicken stock
- 1 lemon sliced
- ½ cup heavy cream
- 1 tsp sugar
- 1 tsp salt
- ¼ tsp pepper
- Seasoned Flour:
- 1 cup flour
- 2 tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 2 tbs reserved Seasoned Flour
- ¼ cup water
- Slice each chicken breast in half to make 2 portions--I do this like I am going to butterfly it but cut all the way through
- Mix seasoed flour ingredients in a small bowl
- Pound each slice down to ¼-inch thickness by placing between plastic wrap and using a meat mallet
- Heat oil in a large skillet. Dredge chicken in seasoned flour and brown on both sides.
- Add the stock, garlic, rosemary, sliced lemon, lemon juice, sugar, salt and pepper to the skillet; stir.
- Cover and cook for 20 minutes over low heat.
- Add the cream and stir.
- Mix the reserved seasoned flour and water, making sure there are no lumps. Remove chicken and keep warm. Discard the lemon slices, garlic and rosemary sprigs.
- Stir the flour mixture into the juice and stir until thickened.