Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- Lemon wedges, for serving
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Season the chicken breasts with salt and pepper, then dredge them in the flour, shaking off any excess.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Add the garlic to the skillet and cook for 1-2 minutes, or until fragrant.
4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 2-3 minutes, or until slightly reduced.
5. Add the butter to the skillet and stir until melted and combined with the sauce.
6. Return the chicken to the skillet and spoon the sauce over the top. Sprinkle with the parsley and thyme.
7. Serve the lemon chicken with garlic and herbs hot, with lemon wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking the chicken
- Simmer for the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 7g
- Protein: 35g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half
Variations:
- Add sliced mushrooms to the skillet with the garlic for a mushroom and lemon chicken dish
- Use bone-in chicken thighs instead of chicken breasts for a more flavorful dish
- Add capers to the sauce for a tangy twist
Tips and tricks:
- Pound the chicken breasts to an even thickness before cooking for more even cooking
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F
- Double the sauce recipe for extra flavor
Storage instructions:
- Store any leftover lemon chicken with garlic and herbs in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the lemon chicken with garlic and herbs in the microwave or in a skillet over medium heat until heated through
Presentation ideas:
- Serve the lemon chicken with garlic and herbs on a bed of rice or pasta
- Garnish with additional fresh herbs or lemon slices
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to reduce it further
- If the chicken is not browning, increase the heat slightly and cook for a few more minutes per side
Food safety advice:
- Always cook chicken to an internal temperature of 165°F to ensure it is safe to eat
- Wash hands and surfaces thoroughly before and after handling raw chicken
Food history:
- Lemon chicken is a popular dish in Chinese cuisine, typically made with battered and fried chicken and a sweet and sour sauce
Flavor profiles:
- Tangy, savory, and herbaceous
Serving suggestions:
- Serve hot with a side of rice or pasta
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