Lemon Butter Chicken Breasts
Description
There's no long cook or prep time in this recipe. It's very basic, quick and simple and is perfect to prepare for a weeknight meal. Serve it with pasta, mashed potatoes or rice and perhaps a salad.
Ingredients
4 - 5 oz. chicken breasts, pounded to 1/3 inch thickness*
salt and freshly ground black pepper, to taste
1/3 c. all-purpose flour
1 T. olive oil
4 T. unsalted butter, sliced into 1 T. pieces, divided
1 1/2 t. minced garlic
1/2 c. low-sodium chicken stock/broth
3 T. freshly squeezed lemon juice
1/2 t. fresh lemon zest
1 1/2 T. minced fresh parsley, if desired
Directions
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Season both sides of chicken with salt and pepper. Place flour in a shallow dish; dredge both sides of each chicken breast in flour.
Heat a 12 inch skillet over medium-high heat; add olive oil and 1 T. butter; let butter melt; in a single layer, add in chicken breasts. Sear until golden brown on bottom, about 4 - 5 minutes; flip; cook until chicken registers 165 degrees in center, about 4 - 5 minutes. Transfer chicken to a plate, leaving excess oil in skillet.
Reduce heat to medium; add garlic; saute 20 seconds, or until just lightly golden brown; pour in chicken stock/broth while scraping up browned bits.
Pour in lemon juice; bring mixture to a simmer; reduce heat slightly; simmer until liquid has reduced by about half, about 2 minutes. Add in remaining 3 T. butter and lemon zest; stir to melt butter.
Return chicken to skillet; spoon sauce over chicken.
Serve warm, garnished with parsley, if desired.
4 servings.
*2 - 10 oz. chicken breasts may be substituted. Butterfly and halve the breasts by cutting through the thickness of the 2 large breasts, creating 4.