Meat
Lemon chicken
Golden chicken breast fillets in a bright, buttery lemon sauce. Dinner in half an hour.
- 30 min10 prep · 20 cook
- EasyDifficulty
- 350 kcalper serving
Ingredients
4 servings
- Chicken breast fillets4
- Lemons2
- Flour3 tbsp
- garlic2 cloves
- Chicken stock200 ml
- Butter30 g
- Chopped parsley2 tbsp
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
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Steps
- 1
Season the fillets and dust them lightly with flour, shaking off the excess.
- 2
Brown the chicken in the oil over medium-high heat until golden and cooked through. Set aside.
- 3
In the same pan, fry the sliced garlic for a few seconds without browning it.
- 4
Add the stock, the juice of one lemon and some zest, and let it reduce.
- 5
Stir in the butter, return the chicken with a few lemon slices and spoon the sauce over.
- 6
Sprinkle with parsley and serve with rice or mashed potatoes.
Tips and questions
- How do I stop the breast drying out?
- Flatten the fillets to an even thickness so they cook quickly and evenly, and take them off the heat at 72 °C in the centre.
- Why did my sauce turn bitter?
- Too much white pith from the lemon or zest boiled for too long. Use only the yellow part of the zest and add the juice at the end.
- Can I make it gluten-free?
- Yes, dust the chicken with cornflour or rice flour instead of wheat flour.
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