Melinda’s Lemon Chicken
Lemon chicken anyone? This recipe doesn’t disappoint!!
Servings: 4
Ingredients
- 4 boneless skinless chicken breasts
- 3 T. butter
- 2/3 c. all-purpose flour (I use whole wheat)
- 2 tsp. paprika
- 1 tsp. salt
- 3/4 c. chicken stock or broth
- 1/4 c. thinly sliced green onion plus additional for garnish
- Lemon zest from 2 lemons reserve some for garnish
- 6 T. fresh squeezed lemon juice about 2 lemons
- 2 T. brown sugar
Instructions
- Melt butter in a large skillet over medium high heat.
- In a large Ziplock bag, combine the flour, paprika and salt.
- Brush each chicken breast, on both sides, with some of the lemon juice.
- Place chicken breasts, one at a time, into the Ziplock bag, and shake to coat; then place the chicken into the skillet. Brown the chicken well on both sides.
- After browning is completed, add the chicken stock, green onion, lemon zest, remaining lemon juice and brown sugar to the pan.
- Cover the pan and reduce heat to low and continue to cook for 40-45 minutes (If large breasts, you may need to cook them longer.) The internal cooking temperature should be 165 degrees.
- Garnish with green onion and lemon zest.
This was such a beautiful dish. So light and tender and EASY! I am making this again for a new mom with brown rice, salad and rolls. It will remain in my monthly rotation. Melinda is such a great cook and continues to amaze me with her culinary talent!