Sometimes, the simplest meals can be some of the best. The other week, I made roasted salmon and potatoes with steamed broccoli. Delicious, easy but nothing fancy. And the next day, my husband bragged about how impressed his co-workers were with the leftovers he had for lunch. I think I had forgotten how simple can still be impressive.
When I came across this lemon chicken, I immediately bookmarked it because the recipe looked easy with minimal prep work and cooking time. And sure enough, it took under 30 minutes from start to finish (I used chicken breast tenderloin which made it even easier). However, when we actually sat down to dinner, I was surprised at how flavorful this dish was. It doesn't look like much but the lemon-butter combination is so classic and delicious. We happily ate the leftovers the next day.
I served this with garlic toast and steamed green beans - the green beans were especially good topped with the extra lemon sauce!
Taken from: Tracey's Culinary Adventures
- 2 boneless, skinless chicken breasts, about 8 oz each (I used about a pound of chicken breast tenderloins so I didn't have to do all the slicing and pounding of the chicken below)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose or white whole wheat flour
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/4 cup chicken broth
- 1/4 cup lemon juice (juice from 1-2 lemons)
- 8 lemon slices
- 2 tablespoons chopped fresh parsley
- Place the chicken on a cutting board. Working with one breast at a time, place your hand on top and use a sharp knife to cut the breast in half horizontally, to make two thinner chicken cutlets (don't worry if they're not perfectly even). Place each cutlet between two sheets of plastic wrap and use a meat mallet or skillet to pound to 1/4-inch thickness.
- Add flour to a shallow bowl. Season the chicken on both sides with the salt and pepper. Lightly dredge each cutlet in flour, shaking off the excess.
- Set a large nonstick skillet over medium-high heat. Add 1 tablespoon of the butter and the olive oil to the pan. Once the butter is melted and the pan is hot, add the chicken. Cook for 2-3 minutes per side, or until the chicken is golden brown and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.
- Reduce the heat to medium, and add the chicken broth and lemon juice to the pan. Cook for 1-2 minutes, or until the sauce has thickened slightly, scraping the bottom of the skillet to loosen any brown bits. Add the lemon slices to the sauce and let sit undisturbed for about 30 seconds. Remove the pan from the heat and add the parsley and remaining tablespoon of butter. Stir until the butter is melted and the sauce is smooth. Pour the sauce over the chicken and serve (you can garnish with the lemon slices if desired).