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2011-07-28 digital edition

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2011-07-28 / General Stories

From the Chef’s Corner

by Chef Deedle

Lemon Chicken

We eat a lot of chicken meals, especially in this hot summer we are having. This recipe is light and very tasty. Creamed carrots are a delicious side.

4 skinned and boned chicken breasts
Salt and pepper to taste
1/3 cup flour
4 TBsp. butter, divided
2 TBsp. olive oil, divided
½ cup chicken broth
¼ cup lemon juice
8 lemon slices
¼ cup chopped fresh flat-leaf parsley







1. Cut each chicken breast in half length-wise. Place chicken between 2 sheets of heavy duty plastic wrap; flatten to ¼ inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.

2. Melt 1 TBsp. butter with 1 TBsp olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter and keep warm. Repeat procedure with 1 TBsp butter and remaining olive oil and chicken.

3. Add broth and lemon juice to skillet and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.

4. Remove skillet from heat; add parsley and remaining 2 TBsp butter and stir until butter melts. Pour sauce over chicken. Serve immediately.

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