Lemon Butter Chicken
Ingredients:
Meat:
- 2 lbs boneless skinless chicken breast cutlets
Produce:
- 4 cloves garlic, minced
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped
Canned Goods:
- 1 cup chicken stock
Condiments:
- 1 tbsp fresh lemon juice
Baking & Spices:
- 1/2 tsp freshly cracked black pepper
- 1/2 cup flour
- 1 1/2 tsp sea salt
Oils & Vinegars:
- 4 tbsp extra-virgin olive oil
Dairy:
- 1/2 cup unsalted butter
Instructions:
1. Prepare the Chicken:
- Place the chicken cutlets between two sheets of plastic wrap or parchment paper. Gently pound the chicken to an even thickness using a meat mallet or rolling pin. This helps the chicken cook evenly.
- Season both sides of the chicken cutlets with sea salt and freshly cracked black pepper.
- Dredge each chicken cutlet in flour, shaking off any excess.
2. Cook the Chicken:
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the chicken cutlets to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Transfer the cooked chicken to a plate and cover with foil to keep warm.
3. Make the Lemon Butter Sauce:
- In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Pour in the chicken stock and scrape any browned bits from the bottom of the skillet with a wooden spoon.
- Stir in the fresh lemon juice and lemon zest. Let the sauce simmer for about 3 minutes, or until slightly reduced.
4. Finish the Sauce:
- Reduce the heat to low and add the unsalted butter, a few pieces at a time, stirring continuously until the butter is fully melted and incorporated into the sauce.
5. Combine and Serve:
- Return the cooked chicken cutlets to the skillet and coat them with the lemon butter sauce.
- Garnish with chopped fresh parsley and lemon slices.
- Serve the chicken warm, drizzled with the lemon butter sauce.
This Lemon Butter Chicken pairs wo