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Lemon Chicken

Lemon Chicken

We entertain at home quite a bit, and so I am always trying to make new dishes to serve our friends.  For our Labor Day party I made this Lemon Chicken and served it buffet style.  It was a hit among the adults and children.  In fact, this is a dish my children want weekly.  Veal cutlets are equally delicious prepared in this manner, as is swordfish.

PS:  A nice addition would be to add capers.

Serves 5

  • 10 boneless, skinless chicken cutlets
  • 8 tablespoon butter
  • 1 tablespoon olive oil
  • 3 tablespoons flour
  • 1 ½ lemons, juiced
  • 1 cup chicken stock (preferably homemade, but boxed will work)
  • Parsley for garnish
  • Five or six slices of thinly sliced lemon

Place a skillet over medium heat and add one tablespoon of the butter and one tablespoon of olive oil.

Dredge the chicken cutlets in flour and place them in the pan (work in batches so you don’t crowd the pan or your chicken will not brown).

Allow the chicken to brown on one side (approximately 3-4 minutes) before turning and browning on the other side.

Remove the chicken to a platter and cover loosely with foil.  Place the platter in a warm oven while you continue to cook the rest of the chicken.

Once all the chicken has been cooked, keep the cutlets in a warm oven (250 degrees) until ready to finish the dish.

Add the remaining 7 tablespoons of butter to the pan, along with the lemon juice and chicken broth and whisk to combine.

Bring the sauce to a simmer and let it thicken.  This should take about 8 minutes.

Taste the sauce for seasoning and if you prefer a stronger lemon flavor, add the juice of another half of a lemon.

Place the chicken, along with any accumulated juices, into the pan with the sauce and turn the heat to low.

Allow the chicken to absorb some of the flavors of the sauce for five minutes.

Place two pieces of chicken on a plate, spoon some of the sauce over top and garnish with fresh lemon slices and chopped parsley.

The Elegant Occasion Note:  The chicken can be made to this point up to twenty four hours in advance.  If serving the next day, wait for the chicken to cool, and then store in an airtight container in the refrigerator.  Reheat gently in a large pan before serving. Place the chicken on a platter, spoon the sauce over the top and garnish with lemons slices and fresh chopped parsley.  If you have any remaining sauce, serve it in a gravy boat alongside the platter.

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