Monday, August 13, 2012

Never Too Hot for Lemon Chicken!

No knitting content today, but how about a new recipe? It is wicked hot here in Boston and hot means you want a quick, light, delicious dinner made in under 30 minutes. This is one of my go to recipes; the original was from a mash of lemon chicken recipes. 

Chicken breasts, cut in half and pounded thin; about 1 lb, split into 4 servings
Flour, 1/4 cup
Salt and pepper
Lemon juice, 1/4 cup
Chicken broth, 1/2 cup
Butter, 4 tbsp, divided
Olive oil, 2 tbsp divided
Parsely, chopped, 1/4 cup
8 thinly sliced lemon slices

1.  Preheat oven to 250 F
2.  Pound breasts thin and dust with a mix of flour, salt and pepper.
3.  Heat 1 tbsp oil and 1 tbsp butter in a sauté pan; add dusted chicken. Cook 2-3 minutes each side, turn. Place in oven to keep warm. Continue with rest of chicken breasts, adding more butter and oil in between the two batches.
4.   Add rest of butter, lemon juice, broth, sliced lemons; reduce. Add parsley and mix. 
5.  Remove the chicken from the oven and pour sauce over. Serve immediately with steamed broccoli and couscous. 

A few notes: I make couscous the following way: heat 1 1/3 cup water with 1tsp olive oil in the microwave, remove' add couscous, cover with dish towel for 5-8 minutes, fluff with fork. Broccoli is steamed n the stove top. 

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