LEMON BUTTER CHICKEN
The easiest yet tastiest chicken recipe! Pan seared chicken breasts are coated with a bright, tangy and rich lemon butter sauce that will leave you craving more! Perfect recipe for busy weeknights. Serve with orzo and asparagus to complete the meal.
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Season both sides of chicken with salt and pepper.
- Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
- Heat 12-inch skillet over medium-high heat.
- Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer.
- Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.
- Transfer chicken to a plate while leaving any little bit of excess oil in pan.
- Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.
- Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.
- Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.
- Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.
- Recipe source: inspired by my Lemon Butter Salmon
Nutrition Facts : Calories 341 kcal, Carbohydrate 9 g, Protein 32 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 121 mg, Sodium 176 mg, ServingSize 1 serving
EASY PAN-ROASTED CHICKEN BREASTS WITH LEMON AND ROSEMARY PAN SAUCE RECIPE
Pan-roasted chicken with pan sauce-like this one flavored with fresh rosemary and lemon-is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish.
Provided by J. Kenji López-Alt
Categories Entree Mains Quick Dinners
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and preheat oven to 450°F. Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke. Carefully lay chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and very crisp, about 6 minutes. Carefully flip chicken breasts and transfer skillet to the oven.
- While chicken roasts, add stock to a liquid measuring cup and sprinkle gelatin over the top. Set aside.
- Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F, about 7 to 12 minutes. Remove skillet from oven and transfer chicken to a cutting board. Set aside to rest while you make the pan sauce.
- Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and rosemary and cook, stirring, until softened and fragrant, about 30 seconds. Add stock/gelatin mixture and lemon zest and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter, soy sauce, and lemon juice and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.
- Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately.
Nutrition Facts : Calories 312 kcal, Carbohydrate 2 g, Cholesterol 117 mg, Fiber 0 g, Protein 38 g, SaturatedFat 6 g, Sodium 782 mg, Sugar 1 g, Fat 16 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g
CHICKEN BREASTS WITH LEMON
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
- Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
- Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
- Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams
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CHICKEN WITH LEMON PAN SAUCE RECIPE | BON APPéTIT
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- Place chicken on a work surface and use kitchen shears to snip off wing tips (they get in the way of the breasts during cooking; save them for stock). Turn chicken breast side down and use shears to cut along both sides of the backbone to remove it (save for stock along with those wing tips).
- Open up chicken and use the tip of a knife to cut a shallow line along either side of the rectangular bone and strip of cartilage in the middle of breast. Turn chicken skin side up and press down on center of breast to flatten chicken—you should hear the breastbone crack.
- Season generously on both sides with salt and pepper and let sit at room temperature at least 20 minutes and up to 1 hour.
- Preheat oven to 350°. Heat a dry large cast-iron skillet over medium. Pat chicken dry with paper towels and season all over again with a light sprinkling of salt. Add oil to skillet, then chicken, arranging skin side down. Cover the bottom of another smaller cast-iron skillet with foil and place over chicken to weigh it down.
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- Cut 6 long strips of zest from the oranges and 4 long strips from the limes. Peel the oranges and limes with a knife, removing all of the white pith. Working over a bowl, cut in between the membranes to release the orange and lime sections. Reserve 1/2 cup of juice.
- Cut the breast meat from the bones, or have the butcher do this for you. Coarsely chop the bones. In a large ovenproof skillet, heat the vegetable oil. Add the bones and cook over high heat, turning occasionally, until browned, about 4 minutes. Add the onion, garlic and thyme and cook over moderate heat, stirring occasionally, until the onion is golden brown, 5 minutes. Add the wine and boil over high heat until reduced to 1/2 cup. Add the stock and the reserved zest strips and simmer over moderate heat until the stock has reduced by half, 10 minutes. Add the reserved citrus juice and simmer for 10 minutes longer. Strain the sauce into a saucepan and boil over high heat until reduced to 1 1/4 cups, 8 minutes. Wipe out the skillet.
- Preheat the oven to 400°. Heat the olive oil in the skillet. Season the chicken breasts with salt and pepper and add them to the skillet skin side down. Cook the chicken over moderately high heat until the skin is browned, about 4 minutes. Turn the chicken over and roast in the oven for 10 minutes longer, until just cooked through. Transfer the chicken to plates.
- Pour off the fat in the skillet. Add the citrus sauce and boil over high heat, scraping up any browned bits that have stuck to the bottom, until reduced to 1 cup, about 2 minutes. Add the reserved orange and lime sections and cook to warm through. Remove the skillet from the heat and gently stir in the butter. Season the sauce with salt and pepper. Spoon the citrus sauce and citrus sections over the chicken breasts and serve right away.
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