Lemon Butter Chicken Recipe

🧂 Ingredients

• 2 chicken breasts

  12 to 14 ounces each
• ½ cup all-purpose flour
• 4 tablespoons olive oil
• 4 thinly sliced garlic cloves
• 1 ½ cups chicken stock
• 4 tablespoons unsalted butter
• juice of 1 lemon

  about 3 to 4 tablespoons
• coarse salt and freshly cracked pepper to taste
• minced fresh parsley for garnish

  optional

Instructions

• 1 Slice the chicken breasts in half widthwise.
• 2 Whisk together the flour with salt and pepper in a cake, pie tin, or a shallow
  bowl.
• 3 Heat oil in a large non-stick frying pan or rondeau pot over medium heat. It
  will be ready to use when you add some flour, and it fries but does not burn,
  which takes about 1 ½ to 2 minutes.
• 4 Season the chicken breasts on both sides with salt and pepper.
• 5 In batches dredge a chicken breast in the flour on both sides and pat off any
  excess.
• 6 Add the chicken to the pan and cook for 3 to 4 minutes per side or until browned
  and almost cooked through.
• 7 Set the chicken to the side on a plate.
• 8 Turn the heat down to low, stir in the garlic, and cook while stirring for 1 to
  2 minutes.
• 9 Pour in chicken stock and cook over high heat for 4 to 5 minutes or until the
  amount of liquid is reduced by one half.
• 10 Stir in the lemon zest, lemon juice, butter, salt, and pepper over low heat
  until the butter is melted.
• 11 Add the chicken back in and cook for 2-4 minutes to finish cooking it and
  heating it up.
• 12 Garnish with optional minced fresh parsley

Nutrition Info