Honey Lemon Chicken

Ingredientes

2 chicken breasts or equivalent chicken cutlets or chicken tenders (you can cut them how you like, but I like pounded and cut into thin strips)

1/2 cup flour for dredging

Salt and Pepper, to taste

Garlic Powder, to taste

Paprika, to taste (I like non-smoked)

Oregano (optional)

2 tablespoons olive oil

2 tablespoons butter (divided in 2)

1/2 cup chicken stock

2 tablespoons honey

3 lemons

red pepper flakes (optional)

fresh parsley, finely chopped

Instrucciones

Preheat the oven to 375° F.

Season the chicken breast and the flour generously with salt and pepper, garlic powder, paprika, and oregano if using.

Preheat a large skillet over medium heat and add the oil.

Lightly coat the chicken pieces in the season flour, (shake off excess), and start browning the chicken. The pan should be hot enough that it sizzles. Add the 1 tablespoon of butter. You aren't trying to fully cook the chicken at this point, just get color on each side.

Transfer the browned chicken to an oven safe dish. In the pan you cooked the chicken, add the last tablespoon of butter, the chicken stock, and the honey. Let it simmer briefly, then pour the sauce over the chicken in the dish. Squeeze over the juice of 1-2 lemons.

Cut the third lemon into thin slices (remove seeds! they will make it bitter), and arrange in the dish with the chicken. Top with red pepper flakes if desired.

Bake at 375° F for 25-30 minutes, until the chicken is deeply golden brown, the sauce is a bit thicker, and the lemons are softened and slightly caramelized (you can eat them!)

Top with fresh parsley and serve with rice.