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Skewered Chicken With Lemon Butter Sauce


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  • 1/2 cup olive oil
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/8 teaspoon dried crushed red pepper
  • 6 boneless skinless chicken breast halves cut 1" pieces
  • 3/4 cup dry white breadcrumbs
  • 3/4 cup freshly-grated Parmesan cheese (abt 2 1/2 oz)
  • 12 bamboo skewers - (8" long) soaked in water
  • for 30 minutes
  • 1/4 cup butter - (1/2 stick)
  • 2 tablespoons fresh lemon juice


Servings 6


Step 1

Mix first 6 ingredients in large bowl. Add chicken; toss to coat. Cover and refrigerate 1 hour.

Preheat broiler. Combine breadcrumbs and Parmesan cheese in another large bowl. Remove chicken from marinade; discard marinade. Add chicken to breadcrumb mixture; toss to coat. Arrange chicken on skewers.

Broil chicken until cooked through, turning frequently, about 8 minutes. Transfer to platter.

Meanwhile, melt butter in heavy small saucepan over medium heat. Remove from heat and mix in lemon juice. Drizzle butter over chicken.

This recipe yields 6 servings.

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