Lemon Butter Chicken

• portionen: 6 servings
• aktive zeit: 10 minutes
• gesamtzeit: 40 minutes

Zutaten

2 pounds boneless, skinless chicken breast cutlets, or chicken breasts, butterflied

1½ teaspoons sea salt

½ cup flour

½ cup (1 stick) unsalted butter

4 tablespoons extra-virgin olive oil

4 cloves garlic, minced

1 cup chicken stock

1 teaspoon lemon zest (from 1 lemon)

1 tablespoon fresh lemon juice (from 1 lemon)

½ teaspoon freshly cracked black pepper

Fresh parsley, chopped (optional)

Anweisungen

Season the chicken all over with 1¼ teaspoons of the salt

Place the flour in a shallow bowl

Dip each piece of the chicken in the flour, turning to coat

Shake off any excess

Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large skillet over medium heat

Once the butter has melted, add half of the dredged chicken and cook until golden brown and cooked through, about 4-5 minutes per side

Transfer to a serving platter

Repeat with the remaining chicken, heating 2 more tablespoons butter and the remaining 2 tablespoons of olive oil to the skillet first.Add the garlic and cook, stirring, until fragrant, 1 minute more

Stir in the stock and simmer until the liquid has reduced by half, 4-5 minutes

Reduce the heat to low, then stir in the remaining 4 tablespoons of butter, lemon zest, lemon juice, pepper and the remaining ¼ teaspoon of salt.Pour the sauce over the chicken and garnish with parsley before serving.

Nährwertangaben

• Kalorien: 439
• Gesamtfett: 28 g
• Gesättigtes Fett: 12 g
• Cholesterin: 150 mg
• Natrium: 700 mg
• Gesamtkohlenhydrate: 9 g
• Ballaststoffe: 0 g
• Zucker insgesamt: 0 g
• Eiweiß: 36 g