Lemon Butter Chicken

I actually made this recipe two different ways. Once with salmon (without the flour), and I about lost my mind it was so good. The second time, I used chicken. Ravioli made the cut twice, so congrats on being a winner, cheese. I found this one when looking into salmon and lemon recipes. Lemon is one of those well-known pairs to sea food; think of all the commercials for Red Lobster with shrimp. Lemons are squeezed right over them and the juice spraying is kind of a standard for the look.

I'm not generally into frying chicken at home, but this was a lightly breaded version. I lightly breaded it in some flour, then fried it in a pan. I set it aside on a plate, but left some of the breading that had cooked off in the pan per the recipe recommendation.

I added the butter and garlic to the pan next, letting the garlic cook until it was fragrant. Then, I added the lemon juice and broth and simmered it for a few minutes, cooking out some of the liquid.

The end result was a thin sauce that was perfect over the chicken and ravioli.

It made for a light, refreshing flavor.

The lemon and garlic combination made a fantastic sauce! I mean obviously, if I've made it twice, I must like something about it. And okay, I've got what, 3 pictures above? Two of which are the finished dish. Did you catch on to the simplicity. Make it with salmon and your protein cooks in like 3 minutes. No more frozen dinners for you!

A little snapshot from the salmon version; hard to tell which one I preferred, to be honest.

Chicken with Lemon Butter Recipe

Ingredients:

2 chicken breasts, preferably pounded to an even thickness

1 teaspoon salt

1 teaspoon pepper

1/3 cup all-purpose flour

1-2 tablespoon cooking oil

3 tablespoons butter

1 tablespoon minced garlic

3/4 cup chicken broth

3 tablespoons lemon juice

1 tablespoon minced fresh parsley, as desired

Cooked ravioli or other side, as desired

Instructions:

Pour flour onto a plate and mix in salt and pepper. Coat both sides of the chicken in flour. Heat oil in a large skillet and heat to medium-high. Cook both sides of the chicken for about 5-7 minutes each, until lightly browned. Remove from pan. Reduce heat to medium and add butter and garlic. Saute until lightly browned, about 1 minute. Add lemon juice and broth and continue cooking another 2 minutes. Stir in parsley. Serve atop chicken and ravioli or side of choice.

adapted from lemon chicken with buttery sauce