Recipe Card: Lemon Chicken
Ingredients Skinless, Boneless Chicken Breasts
Cooking Equipment
2 ea.
Cutting board & knife
Sea Salt & Black Pepper
to taste
All-Purpose Flour Unsalted Butter
for dredging
Measuring cup
4 Tbsp. 5 Tbsp.
Measuring spoons
Extra Virgin Olive Oil
Shallot – Diced
1 ea. 1 ea.
Large skillet
Garlic Clove – Minced Fresh Lemon Juice
Mixing spoon
1/3 C.
Chicken Stock
½ C.
Whisk
Fresh Parsley – Chopped
1/3 C.
1. Season the chicken with salt and pepper . Dredge chicken in flour and shake off excess. 2. In a large skillet, over medium high heat, melt 2 Tbsp. of butter with 3 Tbsp. olive oil . 3. When the butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. 4. Into the the pan, add the shallot and minced garlic and sauté for 2 minutes. 5. Add chicken stock and scrape up brown bits from the pan for extra flavor, then add lemon juice and bring to a boil until sauce is reduced by half. Check for seasoning. 6. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. 7. Add remaining 2 Tbsp. butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with chopped parsley . Instructions
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April 2021
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