Lemon Chicken is a fast, easy, healthy, and delicious weeknight dinner for the cook who doesn’t have time to cook and wants a simple, easy, and delicious dinner for the family.
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What are the ingredients for this SIS (simple is smart dish)
Have you noticed how the boneless skinless chicken breasts are huge? The recommended serving of protein is 4-6 ounces. I just weighed the chicken breasts I purchased, and each breast was about 16 ounces. Whoa, that is enough for 4 servings, not one serving. So I decided to split the difference and make it into two servings for each breast.
You will need seasonings, broth or stock, minced garlic, a little white wine, and lemon in addition to the chicken breasts.
Step by Step instructions.
- Butterfly the chicken breast to make 4 pieces of chicken. Then pound each piece until it is about 1/4 of an inch thick.
- Season each piece of chicken breast with Montreal Chicken Seasoning (affiliate). An alternative is some Italian seasoning, salt, and pepper.
- Dredge the chicken pieces in flour and then fry in butter until browned and their internal temp is 170-degrees F. Set aside.
- In the same frypan, add some butter and minced garlic. Cook until the garlic is fragrant, and then add a couple of tbsp. Of flour and the Italian seasoning.
- Once the flour is browned a bit, add the liquid: chicken stock, white wine, and lemon juice.
- Cook until the mixture is hot and bubbly and has thickened. Add the cooked chicken breasts and heat through. Serve immediately.
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- large fry pan
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- 2 chicken breasts butterflied to make 4 pieces each piece is about 7-8 ounces or 200-225g
- Montreal chicken seasoning.
- ¼ cup All-purpose flour (30g) plus 2 tbsp. flour
- 6 tbsp butter (85g) divided in half
- 3 cloves garlic minced
- 3 cups chicken stock(700ml)
- ¼ cup white wine(64ml)
- 3 tbsp fresh-squeezed lemon juice
- 1 tsp Italian seasoning
- Season with the Montreal Chicken Seasoning, or use salt and pepper.
- Dredge in flour to coat both sides.
- Melt 3 tbsp of the butter in a frypan and cook the chicken breasts until brown, and the internal temp is 170°F (77°C). Remove from the frypan and set aside.
- Add the second 3 tbsp of butter and the minced garlic to the frypan. Cook until the garlic is fragrant, about 1minute. Add the 2 tbsp flour and the Italian Seasoning. Cook until lightly browned.
- Whisk in the stock, wine, and lemon juice. Bring to a boil. Simmer until thickened.
- Add the chicken breasts and heat through. Serve immediately with pasta or rice and a vegetable.