This delicious chicken in lemon sauce recipe is a mid-week wonder. Super quick and easy using boneless chicken breast. Pan-fried in butter, then the addition of garlic, white wine, and lemon. Finished off with some fresh finely chopped parsley.
Trim chicken fillets removing any excess fat and sinue.
Remove the tender from the chicken breasts if still attached.
With the chicken breast placed flat on your cutting board, slice through the middle of the breast horizontally. This will give you two large flat pieces of chicken.
Place chicken between two pieces of plastic wrap and pound gently with a meat mallet to make the breasts even thinner.
Place the flour, salt, and pepper in a zip lock bag, or in a bowl. Toss the chicken through the flour mixture and coat evenly.
Place a large non-stick frying pan on medium heat on the stove top. Melt butter until is starts to froth and bubble.
Add the chicken breasts to the pan. Cook chicken chicken until golden and cooked through.Don't over crowd the pan with chicken. If you need to cook the chicken in a few batches do so.
Remove the chicken from the pan and place on a plate or in a shallow bowl. Cover the chicken with aluminium foil to keep warm.
Lower the heat of the stovetop and add garlic and lemon zest.Cook for a couple of minutes for the garlic to soften and cook through.
Add the lemon juice, white wine (or chicken stock/water), and sugar to the pan.Increase the heat and stir well. Make sure to release all the brown bits on the pan, they equal flavour.
Once the sauce has come to a simmer, simmer gently for another couple of minutes to reduce slightly.Then add parsley and stir through the sauce.
Add chicken fillets back to the pan. If you cooked your fillets in batches add them ALL back into the pan at this stage.
Continue cooking the chicken fillets until they have warmed through, the sauce has thickened, and they are covered generously in the lemon sauce.Serve chicken in lemon sauce with your favourite steamed vegetables, and potatoes or pasta.
ALTERNATIVE RECIPE SUGGESTIONS
Lemon Butter Sauce: To add a little more buttery goodness to your sauce, finish it off with a tablespoon of butter. Whisk a tablespoon of butter through the sauce before adding the parsley.
Honey Lemon Sauce: Replace the sugar with 2 tablespoons of honey. This will result in a true chicken in honey lemon sauce.
Chilli Lemon Sauce: When adding the lemon zest and garlic to the pan, also add a finely diced fresh red chilli, or half a teaspoon of dried chilli flakes.
Honey Lemon Sesame Seed Sauce: Follow honey lemon sauce directions, but also leave out the parsley and toss through a tablespoon of roasted sesame seeds.
Lemon Caper Sauce: To give this recipe a little more zing add 2 teaspoons of chopped capers.
Orange Sauce: To change things up replace lemon juice and zest with orange juice and zest.
GENERAL COOK’S NOTESAll oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes.
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY