LEMON CHICKEN WITH WHITE WINE AND PARSLEY EASY
I love the combination of lemon and chicken, and you will too! Great served with sautéed spinach or roasted asparagus and basmati rice.
Provided by kiwidutch
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200°F.
- Place chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet or the bottom of a heavy saucepan to about 1/4-inch thick.
- Put flour in shallow platter and season with fair amount of salt and pepper. Mix with fork to distribute seasoning.
- In wide bowl, beat eggs with 3 tablespoons water to make an egg wash.
- Place oil in large skillet and heat over medium-high heat until hot.
- Dredge chicken in seasoned flour, and pat off excess. (Reserve flour.) Dip chicken in egg wash to coat completely, letting excess drip off. Add chicken to hot oil and fry about 2 minutes on each side, or until golden, turning once.
- Remove cutlets to a large platter (in a single layer) and place in oven to keep warm.
- Now toss the lemon slices into pan and cook for a minute or two, until fragrant.
- Add wine, stock and lemon juice, and simmer 5 minutes to reduce sauce slightly.
- Roll the pat of butter in the seasoned flour and add to skillet. This will help thicken sauce. Stir or whisk to emulsify and dissolve flour.
- Reduce heat to medium-low and return chicken to pan. Fish out lemon slices with tongs and place on top of chicken.
- Simmer the whole thing gently for about 2 minutes to heat chicken through.
- Season with salt and pepper and garnish with chopped parsley before serving.
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Suleman Mirza
[email protected]This was my first time making lemon chicken and it turned out perfect! The chicken was tender and juicy, and the sauce was light and flavorful.
Tristyn Brown
[email protected]This recipe is a bit bland for my taste. I added some garlic and chili powder to give it a little more flavor.
Anele Komeni
[email protected]I'm not a fan of white wine, so I substituted chicken broth in this recipe. It turned out great!
Khankhan Khan
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I've made it for potlucks and parties and it's always a hit.
Safa
[email protected]I love this recipe! The chicken is always moist and flavorful, and the sauce is delicious. I often serve it over rice or pasta.
Smarttv Now
[email protected]I've made this recipe several times and it's always a hit. It's a great weeknight meal because it's quick and easy to make.
malapa kenneth
[email protected]This recipe is a great way to use up leftover chicken. I made it with rotisserie chicken and it was delicious.
Muhammad Ammaar
[email protected]I followed the recipe exactly and the chicken came out dry. I'm not sure what went wrong.
Nwaiku Jonathan
[email protected]This dish was a bit too lemony for my taste, but my husband loved it. He said it was the best lemon chicken he's ever had.
Ponassou Maurice Coulibaly
[email protected]I'm not a big fan of lemon chicken, but this recipe changed my mind. The chicken was tender and juicy, and the sauce was light and flavorful. I'll definitely be making this again.
Dawoud Malik
[email protected]This recipe was easy to follow and the chicken turned out great! I used boneless, skinless chicken breasts and they cooked perfectly. The sauce was also very good.
Ajmal Kakar
[email protected]I made this dish last night and it was delicious! The chicken was perfectly cooked and the sauce was amazing. I will definitely be making this again.
Arerichelle Arturet
[email protected]This lemon chicken recipe is a keeper! The chicken was moist and flavorful, and the sauce was light and tangy. I served it over rice, and it was a hit with my family.