Dive into the zesty and luxurious flavors of “Citrus Elegance: Lemon Chicken with Butter Sauce,” a dish that marries the tangy freshness of lemon with the silky richness of butter sauce. This recipe is perfect for those who appreciate a meal that delivers both vibrant flavors and comforting warmth. Whether you’re hosting a dinner party or simply making a special weeknight dinner, this lemon chicken is sure to impress with its delightful taste and elegant presentation.
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Why You’ll Love Lemon Chicken with Butter Sauce:
- Bright and Flavorful: The lemon adds a refreshing zest that enhances the tender chicken.
- Rich Butter Sauce: The sauce, made with butter and chicken broth, is creamy and smooth, adding a luxurious texture to the dish.
- Simple Yet Sophisticated: Easy enough for beginners but sophisticated enough for a fancy dinner.
- Versatile Serving Options: Pairs wonderfully with a variety of sides, from steamed vegetables to creamy mashed potatoes.
Ingredients Notes For Lemon Chicken with Butter Sauce:
- Chicken Breasts: Boneless, skinless chicken breasts are ideal for quick cooking and easy eating.
- Lemon: Fresh lemon juice and zest bring vibrant citrus notes to the dish.
- Butter: Unsalted butter forms the base of the rich sauce.
- Chicken Broth: Adds depth to the sauce and helps balance the richness of the butter.
- Garlic: Minced for a subtle hint of sharpness.
- Flour: Used to dredge the chicken and thicken the sauce slightly.
- Parsley: Fresh, chopped parsley for garnish, adding color and freshness.
- Salt and Pepper: Essential for seasoning the chicken and enhancing all the other flavors.
Recipe Steps:
- Prepare the Chicken:
- Pound the chicken breasts to an even thickness to ensure they cook evenly. Season generously with salt and pepper, then dredge lightly in flour, shaking off any excess.
- Cook the Chicken:
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and cook until golden brown on both sides and cooked through, about 5-7 minutes per side depending on thickness. Remove the chicken and set aside.
- Make the Lemon Butter Sauce:
- In the same skillet, add minced garlic and sauté briefly until fragrant. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.
- Add lemon juice and zest, then gradually whisk in remaining butter until the sauce thickens slightly and becomes glossy. Season with salt and pepper to taste.
- Serve:
- Return the chicken to the skillet and spoon the sauce over each piece. Simmer gently for a couple of minutes to reheat the chicken in the sauce.
- Garnish with chopped parsley before serving.
Storage Options:
- Refrigerate: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Gently reheat in a skillet or in the microwave, being careful not to overcook the chicken.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour for dredging
- 2 tablespoons olive oil
For the Lemon Butter Sauce:
- 1/4 cup chicken broth
- 1/4 cup lemon juice
- 1/2 cup heavy cream
- 1/4 cup unsalted butter cut into small pieces
- 2 cloves garlic minced
- Zest of 1 lemon
- Salt and pepper to taste
- 2 tablespoons capers optional
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Chicken:
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Flatten the chicken breasts to an even thickness using a meat mallet. This helps them cook evenly.
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Season both sides of the chicken breasts with salt and pepper.
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Dredge the chicken lightly in flour, shaking off any excess.
Cook the Chicken:
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Heat the olive oil in a large skillet over medium-high heat.
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Add the chicken and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Lemon Butter Sauce:
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In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
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Pour in the chicken broth and lemon juice, and bring the mixture to a simmer. Scrape any browned bits from the bottom of the pan.
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Add the heavy cream and simmer for 2-3 minutes until the sauce begins to thicken slightly.
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Reduce the heat to low and whisk in the butter, one piece at a time, until the sauce is smooth and creamy.
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Stir in the lemon zest and capers (if using). Season with salt and pepper to taste.
Combine and Serve:
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Return the cooked chicken to the skillet, coating it in the lemon butter sauce. Simmer for an additional minute to ensure the chicken is heated through.
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Garnish with chopped fresh parsley before serving.