Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chicken broth
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a shallow dish, mix together flour, salt, black pepper, garlic powder, and paprika.
2. Dredge chicken breasts in the flour mixture, shaking off any excess.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through.
5. Remove chicken from skillet and set aside.
6. In the same skillet, add lemon juice, chicken broth, honey, and Dijon mustard.
7. Bring the mixture to a boil, then reduce heat and simmer for 2-3 minutes, or until the sauce has thickened.
8. Return chicken to the skillet and spoon the lemonette sauce over the chicken.
9. Sprinkle chopped fresh parsley over the top of the chicken.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for cooking chicken
- Simmer for sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 340
- Fat: 14g
- Carbohydrates: 16g
- Protein: 36g
Substitutions for ingredients:
- Canola oil can be used instead of olive oil
- Maple syrup can be used instead of honey
- White wine can be used instead of chicken broth
Variations:
- Add sliced lemons to the skillet for extra lemon flavor
- Use bone-in chicken thighs instead of chicken breasts
- Add capers to the sauce for a tangy twist
Tips and tricks:
- Make sure the chicken is cooked through by checking the internal temperature with a meat thermometer (165°F)
- Double the sauce recipe if you want extra sauce for serving over rice or vegetables
- Use a non-stick skillet to prevent the chicken from sticking to the pan
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat chicken in the microwave or oven until heated through
Presentation ideas:
- Serve chicken on a bed of rice or quinoa
- Garnish with lemon slices and chopped parsley
Garnishes:
- Lemon slices
- Chopped parsley
Pairings:
- Roasted vegetables
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the sauce is too thin, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken it up
- If the chicken is sticking to the skillet, add more oil to the pan before cooking
Food safety advice:
- Make sure the chicken is cooked through before serving
- Wash hands and surfaces thoroughly before and after handling raw chicken
Food history:
- Lemon chicken is a popular dish in Chinese cuisine, but this recipe puts a twist on it with the addition of honey and Dijon mustard.
Flavor profiles:
- Tangy, sweet, and savory
Serving suggestions:
- Serve hot with your favorite side dishes
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