lemon chicken

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~ 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.



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