Lemon Butter Chicken (Print Version)
# Ingredients:
→ Chicken Prep
01 -
4 skinless, boneless chicken breasts sliced and flattened thin
02 -
Seasoning: salt and black pepper
03 -
120g plain flour for coating
04 -
30ml olive oil for cooking
05 -
60g butter divided into two portions
→ Sauce Mix
06 -
2 minced garlic cloves
07 -
120ml dry white wine or replace with chicken stock
08 -
240ml chicken stock
09 -
Juice squeezed from one lemon
10 -
15g optional capers for an extra tang
11 -
Fresh parsley for sprinkling on top
# Instructions:
01 -
Use a meat mallet to even out the chicken thickness. Generously sprinkle both sides with salt and pepper. Lightly coat the pieces in flour and tap to remove excess.
02 -
Place a large pan on medium-high. Heat up the olive oil and 30g of butter, then fry the chicken until it's browned beautifully and cooked through, roughly 3-4 minutes each side. Set aside on a plate.
03 -
With the juicy bits still in the pan, toss in the garlic and cook for about half a minute until you can smell it. Pour in the wine to loosen up the stuck-on bits and add both the broth and lemon juice. Let it thicken slightly for 3-4 minutes.
04 -
Drop the heat to low, add the rest of the butter, and stir in the capers for a smooth sauce. Slide the chicken back in, spoon the sauce on top, and let everything mingle for 2 minutes.
05 -
Move the chicken to plates, scatter some parsley on top, and add lemon wedges on the side if you like.
# Notes:
01 -
For quick and even cooking, make sure the chicken is no thicker than 5mm.
02 -
Add more or less lemon juice based on your taste buds.