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Lemon Chicken

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Lemon Chicken is a quick and easy, bright and saucy dinner delight that will become a staple in your weekly repertoire!

You’re gonna love it!

Prep Time: 30 Minutes

Serves: 4 people

Recipe Ingredients:

  • 1/2 Cup flour for dredging

  • 4 Boneless skinless chicken breasts (approximately 6 ounces each)

  • 4 Tablespoons Extra Virgin Olive Oil

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon coarse ground pepper

  • 2 Teaspoons Herbs de Provence

  • 2 Finely chopped shallot bulbs (approx. 1/4 cup)

  • 1 Tablespoon chopped garlic

  • Zest of two large lemons (approximately 4 Tablespoons)

  • Juice of two large lemons (1/4 cup)

  • 1 Cup Chicken Stock

  • 3 Tablespoons butter

Recipe Steps:

Step 1 – Prepare the Sauce

Melt butter in a saute pan over medium heat and add shallots. Cook shallots until soft and add garlic. Cook for another minute (do not burn garlic). Add lemon juice, chicken broth, and half of fresh lemon zest, turn up heat to boil. Once at a boil keep flame on medium high to cook off moisture and reduce it so it thickens (approximately 10-15 minutes.). While sauce is thickening start Step 2.

Step 2 - Pan Saute the Chicken

Season flour with salt, pepper and Herbs de Provence and put in a flat dish for dredging chicken.Pat chicken dry and dredge chicken in flour mixture. Cover chicken completely in flour mixture and shake off excess flour.

Heat oil in heavy skillet large enough to lay all 4 breasts flat in skillet without touching each other. Add chicken and cook (uncovered) for approx .5 minutes on each side to 155 degrees. Each side should be golden brown.

Step 3 – Finish and Serve

Add browned chicken to lemon sauce, spooning sauce over top of chicken and cook until chicken internal temperature reaches 165 degrees.

Spoon sauce over top of plated chicken and garnish with fresh lemon zest.