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Lemon Butter Chicken

lemon butter chicken in a pan topped with fresh lemon slices and sprinkled with fresh parsley
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  30 min

Ingredients

  • 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)

Method

  1. 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.

  2. 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.

  3. 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.

  4. Pour the sauce over the chicken and garnish with parsley before serving.