Lemon Butter Chicken


Lemon Butter Chicken


Lemon Butter Chicken

Happy New Year! I know I should really be sharing some sort of salad or quinoa recipe with the start of the year but you know me and my chicken thigh obsession. I just can’t get enough, especially when a lemon butter cream sauce is involved.

And if you’re in the need of some clean greens for the new year diet, well, this dish has plenty of baby spinach. Good enough, right?

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Ingredients

   
    Salt and freshly ground black pepper
    4 (5 oz) chicken breasts*, pounded to an even 1/3-inch thickness
    1 Tbsp olive oil
    1/3 cup all-purpose flour
    1 1/2 tsp minced garlic
    4 Tbsp unsalted butter, sliced into 1 Tbsp pieces, divided
    3 Tbsp fresh lemon juice
    1/2 cup low-sodium chicken broth
    1 1/2 Tbsp minced fresh parsley (optional)
    1/2 tsp fresh lemon zest
   
    Instructions

number one Season both sides of chicken with salt and pepper.
number two Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
number three Heat 12-inch skillet over medium-high heat.
number four Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts  in a single layer.
number five Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.
number six  Transfer chicken to a plate while leaving any little bit of excess oil in pan.
number seven Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.
eight numbers Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.
number nine Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.
number eleven Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.

   

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