This recipe pretty much never fails to deliver for an easy, simple popular dinner. Both kids and adults will love it. Double the recipe for a larger crowd and serve it for a weekend dinner party. The best part is you can use this recipe as a template substituting fresh lime or orange for the lemon and cilantro for the parsley. It’s also delicious with fresh basil.
About the chicken. I am a huge fan of organic free-range chicken breasts for their quality and flavor. Pounding the chicken makes it cook more quickly and evenly. As always, my usual reminder to allow the chicken to brown – don’t be too impatient to turn it – as this will add tremendous flavor to the sauce and texture to the chicken. I prefer the flat leaf Italian parsley over curly parsley because it has a slightly stronger flavor and I like the way the whole leaves look as a garnish.
Cooked brown or white Basmati rice or baked potatoes are an easy accompaniment.
30-Minute Italian Lemon Chicken Saute
Makes 4 servings
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1/2 cup flour
- Kosher salt
- Fresh ground black pepper
- 3 tablespoons butter
- 3 tablespoons olive oil
- 3/4 cup chicken broth
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 2 tablespoons butter
- 3 tablespoons chopped Italian parsley
Place each chicken breast between two pieces of wax paper or plastic wrap and pound to ½-inch thickness; sprinkle both sides with salt and pepper; dredge in flour and shake off excess.
Melt butter with olive oil in a large skillet over medium heat. When butter starts to sizzle, add chicken and cook for 3 minutes (do not move chicken – allow it to sit and brown). Turn and brown the other side, about 3 minutes. Remove the chicken to a plate and keep warm (if you do not have a large enough skillet, cook chicken in two batches, dividing butter and olive oil in half for each batch).
In the same pan, add the chicken broth, lemon juice and lemon zest. Bring to a simmer, scraping up bits on bottom of the pan. Return chicken to the pan and simmer over low heat until cooked through, about 3 to 4 minutes.
Remove chicken and keep warm. Whisk remaining 2 tablespoons of butter into the pan. Stir in parsley and season with salt and pepper. Pour sauce over chicken.