Description
Learn how to make delicious Lemon Butter Chicken Breasts with our easy recipe. Tender chicken cooked in a flavorful lemon butter sauce. Click here!
Ingredients
- 4 (140 g) chicken breasts, pounded to an even 1/3-inch thickness
- Salt and freshly ground black pepper
- 80 g all-purpose flour (1/3 cup)
- 15 ml olive oil (1 Tbsp)
- 60 g beef fat, sliced into 1 Tbsp pieces, divided
- 5 g minced garlic (1 1/2 tsp)
- 120 ml low-sodium chicken broth (1/2 cup)
- 45 ml fresh lemon juice (3 Tbsp)
- 5 ml fresh lemon zest (1/2 tsp)
- 5 g minced fresh parsley (1 1/2 Tbsp) (optional)
Instructions
- Sprinkle salt and pepper on both sides of the chicken pieces.
- Place the flour in a shallow bowl and coat each chicken breast with flour, ensuring both sides are covered.
- Warm a 12-inch skillet over medium-high heat.
- Pour olive oil and one slice of beef fat into the skillet, letting the fat melt before placing the chicken breasts in a single layer.
- Cook until the bottom is golden, approximately 4 to 5 minutes, then turn over and cook the other side until the internal temperature reaches 165 degrees, about another 4 to 5 minutes.
- Move the chicken to a plate, leaving any remaining oil in the skillet.
- Lower the heat to medium, add the garlic and sauté for 20 seconds until it is lightly golden, then add the chicken broth, making sure to scrape up the browned bits.
- Add the lemon juice, bring the mixture to a light boil, then reduce the heat slightly and let it simmer until the liquid reduces by half, roughly 2 minutes.
- Stir in the remaining slices of beef fat and lemon zest until the fat is melted.
- Place the chicken back into the skillet, spoon the sauce over the chicken, and optionally sprinkle with parsley. Serve while warm.
Notes
- Consider using butter instead of olive oil for a richer flavor profile.
- Enhance the citrus notes by adding a touch of lemon zest to the flour coating.
- Opt for a healthier option by using reduced-sodium chicken broth to lower the dish’s overall salt content.
