Lemon Garlic Chicken

12 Oct

Pan fried chicken topped with a lemon garlic sauce.

The following recipe is a modified version of another garlic lemon chicken recipe.

  • 2 skinless boneless chicken breasts, slice horizontally the thick part of the breast into two pieces and with a meat mallet, flatten the chicken as much as possible, then cut the chicken such that each piece is about the same size.  This will reduce the cooking time as well as allow each piece of chicken to cook at the same rate.
  • sea salt and pepper
  • 1/3 cup of flour
  • 1/3 cup of chicken broth (use low sodium broth if possible)
  • juice of one lemon (roll the lemon before squeezing, this helps release the juices)
  • enough extra virgin olive oil to thinly coat a shallow pan
  • 1 tbsp unsalted butter
  • 3 cloves of garlic, peeled and finely chopped

Two skinless boneless chicken breasts with its thick region sliced horizontally into two thinner pieces.

Season the chicken with a sprinkle of salt and pepper, then coat the chicken in the flour.  Remove any excess flour.  Heat a pan on high and once hot, add in the oil, then the flour-coated chicken.

Each piece of chicken coated with flour and then placed in a shallow oiled pan on high heat.

Depending on the thickness of the chicken, cook each side for 3 to 5 minutes. Once the chicken is cooked, remove from the pan.

Pan fried chicken.

In the same pan, add in the garlic, butter and chicken broth.  Cook until the garlic is soft then add in the lemon juice and cook for another minute.  Pour the sauce over the cooked chicken.  Serve immediately.

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