Lemon Chicken

I always seem to forget about this recipe. Then when I do make it, I ask myself why I don’t make it more often. It is truly a delicious easy to prepare meal. The lemon juice gives it a wonderful freshness and tang and the butter makes the gravy rich and velvety smooth. Such an easy meal to prepare and it’s quick and easy enough for a weeknight.

Since the potatoes take the longest to cook, you will want to peel them and get them going on the stove first thing. If you want to learn how to make the worlds fluffiest, creamiest mashed potatoes, you can read about how to do it here. It’s part of my cooking 101 series. It’s so easy to make fluffy, creamy mashed potatoes, and I walk you through it step by step.

Once you have the potatoes going it’s time to get the chicken breasts prepped. Wash the chicken under cold water and pat them dry with paper towels.

Slice each breast into 3-4 pieces. Place chicken breast pieces between plastic wrap and pound each piece to 1/4 inch thickness. Salt and pepper each piece.

Once you have seasoned the chicken, dredge it in flour, coating each piece completely.

Turn heat to medium on the stove and add 2 tablespoons olive oil and 2 tablespoons butter to a large pan.

Once butter has melted add the flour coated chicken pieces. Frying a few pieces at a time until they are lightly browned on both sides.

Once chicken is nicely browned, remove it from the pan to a platter and keep warm.

Dissolve a teaspoon of chicken bouillon in 3/4 cup boiling water and stir until dissolved. To this add the juice of one lemon. Stir to combine.

Add the bouillon/lemon juice to the pan along with 2 more tablespoons of butter.

Heat mixture, scraping up the browned bits at the bottom of the pan. If using canned mushrooms, add them to the pan and bring the sauce to a simmer and cook until the sauce has reduced by about 1/2.

Return the chicken to the pan, spooning sauce over the top. Cook the chicken in the sauce for about a minute or two.

To serve place chicken pieces on a bed of mashed potatoes and spoon sauce over the top. Dig in and enjoy!!!!

Lemon Chicken

2- 3 boneless, skinless chicken breasts
Salt & pepper
Flour
6 tablespoons butter
2 tablespoons olive oil
3/4 cup boiling water
3 tablespoons chicken boullion
Juice of 1 lemon
Capers, optional
Fresh chopped parsley

1. Wash chicken, pat dry. Slice each breast into 3-4 pieces.
2. Place chicken breasts between plastic wrap and pound to 1/8 inch thickness. Salt and pepper each piece and dredge in flour to coat, shaking off excess flour.
3. Heat 2 tablespoons butter with 2 tablespoons olive oil in a large skillet. Fry chicken breasts until golden brown on both sides. Remove breasts and keep warm.
4. In a small bowl combine chicken boullion in the boiling water, until dissolved. Stir in lemon juice. Add to the skillet.
5. Stir in remaining butter and scape up the browned bits in the bottom of the skillet.
6. Add capers if using, and stir until butter is completely melted, mushrooms are heated through and sauce reduces and thickens.
7. Return chicken to the skillet and heat for 1 minute.
8. To serve, spoon sauce over the chicken and garnish with fresh chopped parsley and lemon slices if desired.
9. Serve over mashed potatoes.

Give this recipe a try, I promise you won’t be disappointed! It’s a flavorful dish that I know you are going to like. It’s easy enough to prepare that anyone can make it, even if you are a beginner in the kitchen.