Menu Enter a recipe name, ingredient, keyword...

Lemon Chicken

By

Google Ads
Rate this recipe 4.6/5 (13 Votes)

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 c. flour
  • 1 Tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 cup unsalted butter
  • 3 Tablespoons extra virgin olive oil
  • 1/4 cup white wine
  • salt and freshly ground pepper
  • 1/4 cup fresh parsley, chopped
  • juice from one lemon

Details

Adapted from chindeep.com

Preparation

Step 1

Place chicken breasts in ziplocs. Using the side of a hammer, gently pound them flat. Melt the butter and olive oil in a large, heavy skillet. Blot chicken breasts with paper towels and dredge in the flour, onion powder and garlic powder mixture. Set heat to medium high and place breasts in skillet. Cook 3-4 minutes per side, or until juices run clear. Season them with the salt and pepper and transfer them to an oven-proof dish. Set in a low oven to keep warm.

To make the lemon sauce:

Deglaze pan with the white wine. Add a couple more Tablespoons butter to the skillet and melt, scraping up the brown bits with a wooden spoon or spatula. Remove from heat. Add 1/4 cup finely chopped, fresh parsley and juice from one lemon. Cook until heated through. Place chicken breasts on rice, pour sauce over and serve.

You'll also love

Review this recipe

Lemon Meringue cake World's Best Lemon Bars