Lemon Chicken
Servings: people
We recommend making lemon chicken with thinly sliced chicken breast so that it cooks in just over 10 minutes.You can, of course, use other chicken pieces like thighs and tenders, adjusting cooking time.
Ingredients
- 1.3 pounds chicken breast slices thin-sliced, boneless, skinnless
- ⅓ cup flour
- 2 tablespoons olive oil
- 2 sprigs rosemary or thyme
- 2 cloves garlic
- 1 cup chicken broth
- 2 tablespoons capers or olives
- 1 lemon
- 2 tablespoon parsley
- 1 teaspoon salt
- 2 twists black pepper
For the slurry
- ⅓ cup lemon juice
- 1 tablespoon flour
Instructions
- Coat 1.3 pounds chicken breast slices in ⅓ cup flour then add them to a large skillet with 2 tablespoons olive oil (heated).Season with 1 teaspoon salt and 2 twists black pepper, add 2 cloves garlic (crushed) and 2 sprigs rosemary, then cook 2 minutes per side.
- Add 1 cup chicken broth and 2 tablespoons capers and let cook for about 5 minutes, adjusting cooking time based on the thickness of your chicken.When chicken is cooked, whisk ⅓ cup lemon juice with 1 tablespoon flour then add mixture to the pan.Add 1 lemon cut into thin slices, turn the chicken upside down and move it in the pan to spread the sauce.
- Cook for a final minute, if necessary add more broth to make it creamier.Serve with 2 tablespoon parsley and the sauce on top. Enjoy!
Notes
SUBSTITUTIONS
- Thin-sliced chicken breast: substitute other cuts. We recommend using thin slices or small pieces for quick cooking.
- Olive oil: substitute butter.
- Fresh rosemary: substitute dry rosemary, thyme, or oregano.
- Chicken broth: substitute vegetable broth.
- Capers: substitute olives.
