Delicious and simple chicken dish. I love serving mine with capers.
Lemon Chicken
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
4 chicken breasts
2 TBSP olive oil
2 TBSP unsalted butter
3 TBSP flour, plus more for dredging
2 lemons, juiced
3 cups chicken stock
salt and pepper to taste
Capers, olives, lemons slices, parsley or any other garnishes of choice
Directions
- Pound chicken breasts to even thickness. I personally do mine to about 1/2 inches or even thicker. But you can go as thin as 1/4 inch. Thinner chicken will take less to cook. Season well with salt and pepper. Take a little bit of flour and sift over the chicken; shake off the extra flour.
- Melt butter and oil over medium high heat in a large skillet. Add the chicken in a thin layer and cook, turning once or twice, until browned on most sides and mostly cooked through. (If your chicken is on the thicker side, it might not cook all the way through - not to worry, just finish cooking it in the sauce later.) Remove chicken to a plate.
- Make the Sauce (Slurry Method - to prevent lumps):
In a small bowl, whisk 3 TBSP flour with 1/2 cup cold chicken stock until smooth. Set aside.
Deglaze the pan by slowly pouring in the remaining chicken stock while whisking to loosen any browned bits.
Add lemon juice and bring to a simmer.
Gradually whisk in the prepared flour slurry, stirring constantly to avoid lumps.
Simmer until the sauce thickens to your desired consistency. - Add the chicken to the thickened sauce and finish cooking the chicken in it. Add any desired garnishes of choice and serve over rice. Enjoy.
