Lemon Chicken π
π My lemon chicken is one of my husbands & kids favorite meals, plus itβs an easy go to for entertaining. Iβve changed it up a bit over the years, but have stuck with this rendition the last few. Give it a try, & it just may become a new fam favorite for yβall too π
Notes:
*Makes about 6 servings
*The flour mixture will be more than enough for the 4 breasts, so even if your making a little more chicken; you probably donβt need to up your mixture measurements
*I use two pans to speed things along
*We like ours with a lot of lemony goodness, so I squeeze additional lemon on the plated chicken before serving, but feel free to omit that step if you prefer it more mellow
Ingredients:
4 large, boneless chicken breasts π
1 1/2 cups flour π₯£
1/4 cup course ground garlic with parsley π§
1 whole head of garlic, diced π§
1/2 tbsp pepper π§
1/2 tbsp salt π§
About 7 tbsp of butter π§
About 4 large lemons π
Fresh chopped parsley πΏ
1/4 cup white wine optional π₯
Directions:
Cut chicken in half lengthwise & pound with a meat mallet to 1/4inch thickness. (I put a ziplock bag over chicken to keep mess contained, & cut some of the larger pieces in half).
Dice & set aside garlic cloves
Prepare flour mixtureβ add flour, course ground garlic w/parsley, salt, & pepper, mix well
Coat chicken in the flour mixture, shaking off excess.
Add oil & about two tbspβs butter to hot skillet, add chicken & sprinkle some of the diced garlic on top. Cook about 4 minutes, until golden brown. Squeeze half a lemon over top & flip chicken. Sprinkle additional garlic over other side, squeeze other half of lemon & cook about another 4 mins. Chicken & garlic should be golden brown & internal temp read 165Λby then.
Remove chicken & keep in oven set to βwarmβ or 150 degrees while cooking remaining batches of chicken.
Be sure to deglaze the pan & add additional oil & butter before starting next batch. Repeat as many times as needed to cook all your chicken (it will depend on how big your pan is)
When all batches are done & keeping warm, add a little more oil, diced garlic (I do about a tbsp), butter (I use two tbspβs) & squeeze some lemon juice(I squeeze a full lemon) in the hot pan.
If Iβm having wine with dinner I will normally throw a little in this sauce to top the chicken too. About 1/4 cup of any white wine will do. (I pair this with Scout & Cellarβs Resident Pinot Gris, get it here, or the Che Fico Pinot Grigio, get it here.) SautΓ© until fragrant then pour over top of chicken & top with fresh chopped parsley π
Serve with salad & rice pilaf with toasted almonds, & enjoy! Cheers chefs π₯
