Ah, the magic of lemon butter! It’s like a sunny day wrapped up in a sauce, perfect for those evenings when time is slipperier than butter itself. This chicken recipe—oh, it’s a lifesaver, a quick fix, a burst of zesty joy on your plate. It reminds me of spontaneous weekend getaways, where the best plans are the ones you didn’t make.
Steps
- Flatten the chicken breasts into thin cutlets, or use pre-sliced thin-cut chicken. Season both sides of the chicken with salt and pepper, then coat each side in flour.
- Heat a skillet over medium-high heat and melt olive oil and a tablespoon of butter. Sear the chicken in the skillet until it is golden brown and cooked through.
- Remove the chicken from the pan and set it aside. Add garlic to the pan and sauté briefly until golden, then pour in chicken broth, scraping up the browned bits for flavor.
- Add lemon juice to the mixture, bring to a simmer, and reduce the heat slightly. Allow the sauce to simmer until it reduces by half.
- Stir in the remaining butter and lemon zest, letting the butter melt completely. Return the chicken to the skillet, spoon the sauce over it, and garnish with parsley. Serve the dish warm.
Ingredients
- 4 small chicken breasts (or 2 large breasts butterflied and halved)
- All-purpose flour (for dredging)
- Salt and pepper (to taste)
- 1 tablespoon olive oil
- 4 tablespoons butter (divided)
- 2 cloves garlic, minced
- 1 cup chicken broth
- Juice of 1 lemon
- Zest of 1 lemon
- Fresh parsley (optional, for garnish)
Nutritional Values
Calories: 1364 | Calories from Fat: 684 | Fat: 76g | Saturated Fat: 32g | Cholesterol: 484mg | Sodium: 704mg | Potassium: 2288mg | Carbohydrates: 36g | Protein: 128g | Vitamin A: 2060IU | Vitamin C: 33.2mg | Calcium: 40mg | Iron: 4.8mg
FAQ
- What ingredients do I need for Lemon Butter Chicken?
- The primary ingredients you’ll need are chicken breasts, flour, salt, pepper, olive oil, butter, garlic, chicken broth, lemon, and optional parsley for garnish.
- How do I prepare the chicken for cooking?
- Start by pounding the chicken breasts to create thin cutlets. Season both sides with salt and pepper, then dredge each side in flour.
- What are some good side dishes to serve with Lemon Butter Chicken?
- Popular sides include steamed or roasted asparagus, broccoli, orzo, cauliflower rice, green beans, or a spinach salad.
- Can I use large chicken breasts for this recipe?
- Yes, you can use large chicken breasts. Simply butterfly and halve them to create four portions.
- How do I make the lemon butter sauce?
- After cooking the chicken, sauté garlic in the same pan, add chicken broth, and scrape up any browned bits. Stir in lemon juice, let it reduce, then add butter and lemon zest. Return the chicken to the pan and coat it with the sauce before serving.
Tips
- Use Thin Chicken Cutlets: To ensure even cooking and a tender result, pound the chicken breasts to a uniform thinness or opt for pre-cut thin chicken. This will help them cook quickly and evenly.
- Don’t Skip the Browning: Make sure to sear the chicken breasts until they are golden brown. This step not only adds flavor but also helps create those delicious browned bits that enhance the sauce.
- Incorporate the Browned Bits: When adding chicken broth to the pan, be sure to scrape up the browned bits from the bottom. These bits are packed with flavor and will enrich the pan sauce.
- Adjust the Garlic to Your Taste: If you love garlic, feel free to add more than the recipe suggests. This will enhance the savory depth of the dish.
Equipment
- Meat Tenderizer/Pounder – For flattening the chicken breasts to create thin chicken cutlets.
- 12-inch Skillet – A good quality pan is essential for pan-searing the chicken and making the sauce.
- Instant-Read Thermometer – Useful for ensuring the chicken is cooked to the correct internal temperature of 165 degrees Fahrenheit.
- Lemon Zester – For zesting the lemon, which is used in the sauce for added flavor.
