Receta Lemon Butter Chicken
Lemon Butter ChickenHere's a gourmet chicken meal that's ready in less than 30 minutes. Fancy enough for guests, easy enough for a family week-night dinner!
I love chicken! That's something that doesn't come as much of a surprise to my regular readers. Not only is it inexpensive, it can be made a multitude of ways.
Gourmet Simple
Another thing I love is easy. And this recipe fills that bill with flying colors. It's ready in 30 minutes or less and it's just fancy enough to serve to guests (who'll think you really fussed).
The flavors are wonderfully simple. This recipe reminds me very much of chicken piccata, but it's less sour and cheaper to make.
Ingredients you probably have on hand--nothing specialYou can find the original recipe at BHG.com--that's where I saw it originally. It's great made just how they instruct, but I thought butterflying, but cutting all the way through, was a better way to prepare the breast because the pieces are less gigantic.
I also believe a spot of wine improves EVERYTHING, so I added that. However, you can leave it out and just add additional lemon juice. I used more butter too--tastes far better and I made sure the butter browned. Terrific flavor.
The sauteed lemons here are not just a garnish--eat them along with the chicken. They are marvelous! However, make sure you slice them really thin. I used a mandolin so they'd be even and very thin.
Bright, buttery and citrusyA simple rice pilaf--yes, even from the pouch--is a perfect accompaniment to this meal.
This is a real keeper!
- Lemon Butter Chicken 3 large boneless, skinless chicken breasts
- 1/2 cup flour
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 2 tsp lemon pepper seasoning
- 2 lemons, sliced thinly
- 2 tbs lemon juice
- 1 tbs dry white wine*
*Add an additional tablespoon of lemon juice if you prefer not to use wine.
Start by butterflying the chicken breasts, but cut all the way through to get 2 pieces. Here's a video on how to butterfly:
Pound each piece of chicken between 2 sheets of plastic wrap with a meat mallet until chicken is about 1/4-inch thick.
Dredge chicken in seasoned flour, sprinkle with lemon pepper seasoning and set aside.
Mix the lemon juice and wine together; set aside.
Heat a large skillet over medium-high heat. Add the butter--it's OK if it begins to brown, that is part of the flavor.
Working in batches, brown 2-3 pieces of chicken for 3 minutes each side or until nicely brown and chicken juices run clear. Remove from pan and keep warm in a 200 degree F oven. Repeat until all chicken is browned.
In the same pan, brown the lemon slices on both sides.
Add the chicken back to the pan with the lemon slices. Drizzle lemon juice mixture over chicken and let sauce reduce slightly (about 3 minutes).
Serve with the browned lemon slices--they taste wonderful!
Serves 6
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