lemon chicken
~ lemon chicken ~
This is one of the hubby’s favorite dishes. We serve this with white jasmine rice and crisp green salad or steamed asparagus. Melt in your mouth yummy!
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
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.
Enjoy!
~Melissa
This looks incredible! I love lemon chicken and this just looks perfect.
And that place setting…beautiful!
Thanks Carrie! It’s a great little recipe. Enjoy 🙂
Can i substitute low fat margarine for the butter to make it less fattening.
Hi Tina, I’ve never tried that. I am really not a fan of margarine, so I’m not a good person to ask. My initial answer would be to not do that, especially with a low-fat substitute, or it will ruin your chicken and make it soggy. Maybe just make this as a “special occasion” dish? Thanks for visiting 🙂 XO
Due to cholesterol restraints (as in cut the “bad” fats in your diet) I have started using Challenge brand “spreadable” “lite” butter that has canola oil or olive oil as a component. Flavor is good and it works as a replacement for salted butters. Calories should be considered as well, but I would use this as a substitute in the recipe without fear of sogginess (is that really a word – LOL). I will try it and let the ‘butter’ foam a bit to get rid of excess moisture.
Hope it works for you, Pat! thanks so much for stopping by! 🙂
I love lemon chicken – my wife … not so much. She claims this was the worst thing I ever made 🙁 The two flavours are just incredible together and she described it as some sort of nightmare dish :'(
Happy new year Melissa 🙂
Oh no! Well, maybe she’d like this version. 🙂 Happy New Year Charles!
Now I’m liking this blog so much Melissa & this lemon chicken is fabulous darling !!!! xxx Dor
Hello my lovely Dor! Thanks for visiting my little corner of the internet 🙂 so glad you like the recipe! xoxoxox
What a lovely recipe! I shared the post on my “Cooking 4 U” Facebook page. Can’t wait to try it!
Regards,
Pat Mercedes
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Hi Pat! Thanks for stopping by to comment and thanks for sharing my recipe 🙂 Enjoy! xo
This sound fantastic. ..and so easy! So glad I discovered your “little corner of the internet”, Melissa. 🙂
Hi Pam! I’m glad too 🙂 enjoy the recipe, Lovely. XO