Introduction
If you’re in search of a dish that combines simplicity with delightful flavors, look no further than this chicken recipe. With a crispy coating and a luscious lemon-butter sauce, this dish promises to elevate your dinner game with minimal effort. Perfectly cooked chicken breasts are paired with a bright and creamy sauce, making it a fantastic option for family meals or entertaining guests. Follow along for a detailed breakdown of ingredients and step-by-step instructions to create this delicious meal.
Detailed Ingredients with measures
Chicken & Coating:
– 2 large skinless, boneless chicken breasts (250-300g / 8-10oz each)
– 1/4 cup plain/all-purpose flour
– 1 teaspoon cooking/kosher salt
– 1 teaspoon black pepper
– 2 large eggs
– 1 tablespoon milk (any fat percentage)
Cooking & Sauce:
– 3 tablespoons extra virgin olive oil
– 1 lemon, thinly sliced (0.3cm / 1/8″)
– 50g / 3 tablespoons unsalted butter
– 2 tablespoons plain/all-purpose flour
– 2 cups low-sodium chicken stock/broth
– 1/3 cup Chardonnay or other dry white wine
– 1/2 teaspoon cooking/kosher salt
– 1 tablespoon finely chopped parsley (optional, for garnish)
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
Serves 4
This dish is sure to impress with its rich flavors and crispy chicken. Enjoy!
Detailed Directions and Instructions
1. Prepare the Chicken
Slice each chicken breast horizontally to create four thin steaks.
2. Whisk Ingredients
In a small bowl, whisk together the eggs and milk; set aside.
3. Prepare Flour Mixture
On a plate, combine the flour, salt, and pepper. Dredge each chicken piece in the flour mixture, shaking off any excess, and set aside.
4. Heat the Pan
Heat the olive oil in a large nonstick pan over medium-high heat.
5. Coat the Chicken
Dip each floured chicken piece into the egg mixture, allowing excess to drip off, then place directly into the heated pan.
6. Cook the Chicken
Cook the chicken for 3 minutes until golden brown. Flip, reduce heat to medium, and cook for an additional 4 minutes until the other side is golden and the internal temperature reaches 68°C/155°F. Remove the chicken from the pan and set aside.
7. Cook the Lemon Slices
Add the lemon slices to the same pan and cook for about 1.5 minutes until they soften or lightly brown. Remove the lemon slices and set aside.
8. Clean the Pan
Wipe the pan clean with paper towels to remove any blackened bits.
9. Make the Roux
Over medium heat, melt the butter in the pan. Add the flour and stir continuously for 1 minute to form a roux.
10. Add Chicken Stock
While stirring, slowly pour in half of the chicken stock until the roux is fully incorporated. Then add the remaining stock, white wine, and salt, stirring to combine.
11. Simmer the Sauce
Increase the heat slightly and simmer the sauce for 3-4 minutes until it thickens to a syrupy consistency.
12. Combine Chicken and Sauce
Return the cooked chicken and lemon slices to the pan, spooning the sauce over the chicken. Sprinkle with chopped parsley if desired, and serve immediately.
Notes
Chicken Slicing
Ensure to slice the chicken breasts evenly to allow for uniform cooking.
Egg Mixture
The eggs and milk mixture adds moisture and helps the flour adhere to the chicken.
Cooking Time
Monitor the cooking time closely to avoid overcooking the chicken.
Thickness of Sauce
If the sauce is too thick, you can add a little more chicken stock to reach the desired consistency.
Garnishing
Fresh herbs like parsley not only add flavor but also enhance presentation.
Cook Techniques
Preparing Chicken Breasts
Slice the chicken breasts horizontally to create thinner steaks, which allows for more even cooking and improved texture.
Coating the Chicken
Dredge the chicken pieces in a mixture of flour, salt, and pepper before dipping in an egg and milk mixture. This creates a crispy outer layer when cooked.
Pan Frying
Heat olive oil in a nonstick pan over medium-high heat. Cook the chicken for approximately 3 minutes on one side until golden brown, then flip and lower the heat to medium to continue cooking until fully done.
Sautéing Lemon Slices
Cook lemon slices in the same pan after removing the chicken. This adds flavor to the pan and the sauce, enhancing the dish’s overall taste.
Making a Roux
Melt butter in the pan after cleaning it, then add flour and stir for about a minute. This creates a roux, which serves as a thickening agent for the sauce.
Preparing the Sauce
Slowly incorporate chicken stock and white wine into the roux while stirring. Simmer until the sauce thickens, reaching a syrupy consistency that coats the chicken.
Combining Ingredients
Return the cooked chicken and sautéed lemon slices to the pan, ensuring they are well-coated in the sauce before serving.
FAQ
Can I use skin-on chicken breasts for this recipe?
Yes, you can use skin-on chicken breasts; just adjust the cooking time to ensure the skin becomes crispy while the chicken is cooked through.
What can I substitute for Chardonnay?
You can use any dry white wine or even a splash of vinegar or lemon juice for acidity if you prefer not to use wine.
How can I ensure my chicken is cooked through?
Use a meat thermometer to check that the internal temperature reaches 68°C/155°F to ensure the chicken is fully cooked.
Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the chicken and sauce in advance, then reheat gently while avoiding overcooking the chicken.
What should I serve with this dish?
This chicken with sauce pairs well with rice, pasta, or a fresh salad, adding balance and variety to your meal.
Conclusion
This dish combines the richness of crispy chicken with the bright flavors of lemon and a creamy sauce. The steps are straightforward, making it a perfect recipe for both beginners and experienced cooks. Enjoy this delightful meal as a centerpiece for family dinner or impress your guests with your culinary skills!
Chicken Parmesan
Bread the chicken using a mix of breadcrumbs and Parmesan cheese for a delicious Italian twist.
Lemon Herb Roasted Chicken
Marinate the chicken in a blend of fresh herbs, garlic, and lemon juice before roasting for added flavor.
Chicken Piccata
Swap the Chardonnay for capers and add a splash of lemon juice to the sauce for a tangy variation.
Honey Mustard Chicken
Create a sauce using honey and Dijon mustard mixed with the original chicken stock for a sweet and savory profile.
Thai Coconut Chicken
Substitute the chicken stock with coconut milk and season with Thai spices for a tropical flair.
BBQ Chicken with Lemon
Coat the pan-fried chicken in your favorite barbecue sauce and serve with caramelized lemon slices for a smoky taste.
