![]() ![]() Transfer the chicken to a plate then saute the garlic. Add the chicken breasts and sear on both sides until golden brown and cooked through. Heat the pan and melt olive oil and butter in pan. Then season both sides of the chicken with salt and pepper and dredge each side in flour. For a shortcut here you could buy thin cut chicken. The chicken breasts I used (pictured above) look big because I’ve already flattened them out but they we’re small to begin with, so be sure you are sticking with 4 small breasts or halving 2 large through their thickness.įirst you’ll pound the chicken breasts out until you’ve got fairly thin chicken cutlets. Garlic (if you love it feel free to add more!).Then the lemon adds the perfect flavor pairing for chicken and the butter makes it nice and rich. Those browned bits from the bottom of the pan give it great depth of flavor and the chicken broth helps scrape those up while giving it a good pan sauce consistency. I could eat that pan sauce by the spoonful! Chances are this is a recipe you’ll want on repeat! I love skillet chicken dinners, I mean when you’ve got time a roasted lemon chicken is a good option too but the simplicity of this recipe and that buttery sauce is what makes me favor this recipe more. ![]()
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