- Posted March 8, 2013 by
Lemony Chicken Breasts
Crispy and tangy, this tasty dish takes only ten minutes to make. Lemony Chicken Breasts is adapted from The Woman’s Day Cookbook by Kathy Farrel-Kingsley and is designed for the busy modern lifestyle. This is delicious and impressive enough to serve to unexpected guests at the last minute or as a weekday meal. This recipe or you may watch recipe videos uses olive oil and boneless and skinless chicken breasts for a healthy meal that can be enjoyed with no guilt. The chicken is dredged in flour and seasoned with salt and pepper for a crispy outer layer and tasty flesh. Lemon juice and chicken stock are reduced and flavored with parsley and poured over the fried chicken breasts, creating an aromatic and flavorful feast.
You only need a few pantry staples to make this luscious recipe including all purpose flour, salt, pepper, chicken breasts, olive oil, chicken stock, fresh lemon juice, and fresh parsley. Some don’t like chicken breast because they taste bland and can easily dry when cooked. This is especially the case when the fat and skin are removed. In this recipe, the chicken is dredged in flour to create a crispy outer layer and to keep the flesh moist and juicy. The lemon sauce and chicken stock gives tons of flavors to the dish making it very pleasurable to eat.
Before cooking the chicken breasts, make sure they are free of moisture on the outside. Pat the chicken dry with a paper towel. This will help brown the chicken better. Flip the chicken only once to keep them from drying and overcooking. The ideal temperature for cooked chicken breasts is 165 degrees F. Leave the chicken as it cooks in the pan and don’t move it around too much or the cooking time will take longer and you’ll end up with dry and tough chicken.
1 tablespoon all purpose flour
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 skinless, boneless chicken breast halves (about 4 oz. each)
2 teaspoons olive oil
1/3 cup chicken stock
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
In a shallow dish, combine the flour, salt, and pepper. Dredge each piece of chicken in the flour mixture.
Place a large skillet over medium high heat and add the oil. Once the oil is warm, add the chicken, cooking for about 3 minutes on each side, or until no longer pink in the middle. Remove with tongs to a platter.
Pour the chicken stock into the skillet. Add the lemon juice. Scrape the bottom of the pan to get up any browned bits and simmer for about 3 minutes, or until the sauce is reduced. Add parsley.
Serve the chicken breasts with the sauce poured over them.