This delicious Lemon Chicken recipe is pan-fried after a quick dredging and simmered in a citrus sauce that will leave your taste buds eager for more.
Course Main Course
Keyword Lemon Chicken
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
4boneless skinless chicken breastsabout 2 pounds
8thin slices of lemon
Place chicken breasts into a Ziploc bag or between two slices of plastic wrap. Using either the smooth side of a meat tenderizer or a rolling pen, pound meat to ¼ to ½ inch thickness. Cut each chicken breasts lengthwise in half. Set aside.
In a gallon ziploc bag, combine flour, salt, and pepper. Set aside.
In a large skillet over medium-high heat, melt 2 tablespoons of butter along with the olive oil. Heat until the butter and oil sizzle a little when splashed with a bit of water.
While the butter and oil are heating, put 2 or 3 pieces of the chicken into the ziploc bag of flour; shake the bag so that each piece is completely coated. Shake off any excess flour. Place chicken into the pan.
Repeat for the rest of the chicken or until the pan is full but pieces are not touching. (If there is not enough room for all of the chicken, just repeat this step for the rest of the chicken while keeping the first batch warm.)
Cook chicken until golden brown, about 4 to 5 minutes per side. (The interior temperature should reach 165 degrees.)
Make the sauce by adding the broth, lemon juice, and parsley to the pan. Stir, scraping up any bits left from the chicken. Add lemon slices and cook on low heat for 2 more minutes.
Return chicken to the pan with the sauce, simmering on low for just a few minutes until chicken is heated through.
Serve and enjoy!
Tip: To know when the chicken is done, once the chicken is golden brown on the first side, turn the chicken and stick a meat thermometer in the thickest part of one piece of chicken. It is done when the internal temperature reaches 165 degrees.