From DN Recipes by David Nagy · Food & Beverage

Lemon Chicken

Published

Lemon Chicken

Lemon lovers will rejoice over this bright and flavor-filled chicken recipe. With a total time of just 30 minutes, you wouldn’t expect such big lemony flavor out of such a simple recipe. This recipe is effortless enough for a quick weeknight meal, yet it looks and tastes special enough to serve at a laid-back dinner party. Flatten skinned and boned chicken breasts, sprinkle with salt and pepper, then dredge through flour. Cook on the stovetop in a little olive oil and melted butter. The sauce, made from chicken broth, lemon juice and slices, butter, and parsley, really makes this a stand-out recipe. For added flavor, add in some capers. For a weeknight dinner, serve Lemon Chicken with rice or couscous and a tossed salad. For a supper party, try this recipe with a Carrot Orzo and Green Beans with Goat Cheese, Tomatoes, and Almonds. Either way you serve it, this will become your new go-to recipe for a quick and tasty entrée.  

Ingredients
  • 4 skinned and boned chicken breasts (about 1 1/2 lb.)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup all-purpose flour
  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 1/4 cup chicken broth
  • 1/4 cup lemon juice
  • 8 lemon slices
  • 1/4 cup chopped fresh flat-leaf parsley
  • Garnish: lemon slices

How to Make It
  1. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
  2. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.
  3. Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
  4. Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken.
  5. Serve immediately. Garnish, if desired.