Lemon butter chicken (with goop!)
I'm always looking for ways to make chicken breasts more interesting. They are a big chunk of meat but because they are so lean, they don't do well in the crock pot, my favorite way of cooking large portions of meat. As they insist on drying out, I find that quick baking or frying works best.
Today's cast but minus the eggs. I was thinking of doing an egg wash but decided against it. Remember the lemon syrup and goop from the other day? They're going to boost this recipe!
I got some avocado oil and butter going in a large skillet.
The recipe said to pound the chicken to flatten them but I wasn't in the mood. I butterflied the thicker pieces and seasoned with salt and pepper.
I dredged the pieces in flour (seasoned the flour, too!) and put them into the hot oil and butter mixture. The butter had already turned brown but never fear! That makes the sauce even more flavorful.
I cooked the chicken for about 4-5 minutes on each side.
There wasn't a whole lot of fat left in the pan. I added garlic and let it sizzle for about 30 seconds.
Then the pan was deglazed with some chicken stock and reduced a bit.
I squeezed in some fresh lemon juice but replaced most of it with an equivalent amount of the lemon syrup I made a few days ago.
Then I added a good tablespoon of the goop itself.
The sauce is finished with butter.
And there it is!
The chicken pieces were put back into the pan and spoonfuls of the sauce were tossed over them. Another squeeze of fresh lemon and a little torn parsley and that's it!
The chicken was tender and the sauce was lemony with a bit of creaminess, thanks to the butter. It was very tasty and got a thumb's up all around from the guys. The only reason I am not giving it a full five on the turtle scale is I think the sauce got quite a favor boost from the goop and syrup. I don't think the amount of lemon the recipe called for would have been quite enough. Still, a very good addition to the chicken breast library.
Here is the promised link:
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