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Lemon Chicken

Easy Lemon Chicken

Course Main Course
Cuisine American
Keyword chicken, lemon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 1/2 pounds Boneless Skinless Chicken Breast
  • 1/4 cup All-Purpose Flour
  • 3 Tablespoons Olive Oil, divided
  • 1/4 cup Shallot, diced
  • 1 Tablespoon Garlic, minced (about 3 cloves)
  • 1/4 cup White Wine (I use Chardonnay)
  • 3 Tablespoons Lemon Juice
  • 1 cup Chicken Stock
  • 1/2 teaspoon Lemon Zest
  • 2 Tablespoons Butter
  • Salt and Pepper to taste
  • Fresh Parsley, chopped (for garnish)

Instructions

  1. Heat the oven to 375° F.

  2. Trim the chicken breast and cut them in half lengthwise. Pound the pieces flat to 1/4 inch thick.

  3. Heat the olive oil in a large skillet over medium heat.

  4. Put the flour in a shallow dish.

  5. Season with salt and pepper and coat the chicken pieces in the flour. Shake off the excess flour and place in the skillet. Cook for 3 minutes on both sides and place in a baking pan. You may need to cook in batches.

  6. In the same skillet, heat 1 tablespoon olive oil and add the shallots and garlic. Season with salt and stir. Cook for 1-2 minutes.

  7. Add the wine and lemon juice and let them come to a slight boil.

  8. Pour in the chicken stock and add the lemon zest. Let the chicken stock come to a boil and reduce by half. Finish off with the butter.

  9. Pour the sauce over the chicken. Cover with foil and put it in the oven. Cook for 10 minutes.

  10. Garish with fresh parsley.