Chicken in Lemon Sauce

Chicken in Lemon Sauce
Chicken in Lemon Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    Tbp butter or olive oil

  • 2

    l eeks, washed well and diced, with some of the green parts

  • 1/2

    cup dry white wine

  • 1/2

    cup chicken stock

  • 1/2

    tsp minced fresh thyme and or tarragon leaves

  • 4

    boneless, skinless chicken cutlets, rinsed and cut into 1" chunks

  • 3

    Tbp fresh-squeezed lemon juice

  • Salt and freshly-ground pepper to taste

  • Minced fresh parsley for garnish

Directions

Melt 2 tablespoons of the butter or oil in a large skillet over medium heat. Add the leeks and cook, stirring, until softened. Add the wine, stock and herb; bring to a boil for a minute or two. Add the chicken, turn the heat to medium-low, cover and simmer until the meat is barely cooked through, 5-6 minutes. Remove the chicken with a slotted spoon and keep warm. Turn the heat to high and cook the sauce rapidly, reducing to about 1/3 cup. Add the lemon juice, then stir in the remaining butter a little at a time. Season with the salt and pepper, and add the chicken chunks back in until heated through. Garnish and serve immediately

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