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Chicken in lemon-butter sauce recipe

Chicken in lemon-butter sauce recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

A simply delicious chicken dish. Serve with pasta, rice or polenta, for a substantial lunch or dinner.

646 people made this

IngredientsMakes: 4

  • 3 large skinless chicken breast fillets, cut into 1.25cm thick strips
  • salt and pepper to taste
  • 60g plain flour
  • 2 tablespoons vegetable oil or as needed
  • 1 clove garlic, finely chopped
  • 250ml low salt chicken stock
  • 1/2 lemon, thinly sliced
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons capers, drained and rinsed
  • 50g butter
  • 2 tablespoons finely chopped Italian flat-leaf parsley

MethodPrep:20min ›Cook:30min ›Extra time:50min › Ready in:1hr40min

  1. Preheat oven to 100 C / Gas 1/4. Place a serving plate into the oven to warm.
  2. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour.
  3. Cook and stir the garlic in the frying pan until fragrant, about 20 seconds. Pour in the chicken stock. Scrape and dissolve any brown bits from the bottom of the frying pan.
  4. Arrange the chicken strips on serving plates and spoon sauce over each portion to serve.
  5. Heat the vegetable oil in a frying pan; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd frying pan, adding oil as needed .
  6. Place the chicken pieces onto the warmed plate in the oven. When finished with all the chicken, drain most of the oil from the frying pan, leaving a thin coating on the surface of the pan.
  7. Stir in the lemon slices and bring the mixture to the boil. Let cook, stirring occasionally, until the sauce reduces to about 150ml, 5 to 8 minutes.
  8. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the frying pan and swirl it into the sauce by tilting the frying pan until the butter is melted and incorporated. Add the parsley; remove from heat and set aside

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Reviews & ratingsAverage global rating:(1431)

Reviews in English (1038)

very nice cheers-09 Jan 2013

by ChiTownChef

OMG, this is exactly what I was looking for. It's restaurant quality. The sauce is SO SO good and I think adding the lemon slices early on really makes it POP like you suggested with a beautiful fragrance and taste. My family was very impressed. UPDATE: Made this for my husband's business client and he asked for the recipe to take home. Also, someone said they thought the sauce was too acidic.. adding lemon slices in at the end only heightens the acidity, not tempers it. I happen to love the taste of lemon like this, but that's just me. Try adding some white wine to the first reduction, then add the chicken broth and go from there. That might help.-06 May 2010

by quiltersammy

When I make this recipe, I use Italian flavored bread crumbs, instead of flour, to dredge the chicken. Also pound the chicken breasts out a little so they cook faster. I use white wine instead of chicken broth for the sauce. This sauce really requires some tasting to check for tartness as it reduces. If it's too tart, add a small amount of sugar starting with a tsp. Chicken Picata is probably my favorite chicken dish and it's truly elegant and 'company' worthy.-22 Jul 2010

Lemon Butter Chicken Cutlets

Serve them with our fluffy mashed potatoes or our warm zucchini salad for a lighter meal.

You can never underestimate the value of a good and reliable chicken recipe collection. Chicken is the meat, that is the most popular and also most affordable. No wonder it&rsquos so loved. That is the reason I will never get tired of creating new recipes with this versatile meat.

How To Make Chicken Romano Low Carb & Gluten Free

As I’ve mentioned many, many times that I’m always trying to keep things Paleo or low carb. This recipe usually calls for dredging your chicken in flour first, then egg, then cheese. I just used almond flour instead and combined the egg and cheese mixtures for simplicity.

For those of you that have no problem with flour, just substitute regular flour for the almond flour, however I thought the almond flour worked fine. As a matter of fact I served this to my family including my in laws and no one knew it was almond flour.

Recipe Summary

  • 4 skinless, boneless chicken breast halves
  • 1 lemon, juiced
  • 2 teaspoons lemon pepper
  • 2 teaspoons Italian seasoning
  • salt and pepper
  • ½ cup butter
  • ½ large yellow onion, minced
  • ¼ cup white wine
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup milk
  • 1 lemon, juiced

Place chicken breasts in a oven proof baking dish. Squeeze the juice of one lemon over the chicken, and season with lemon pepper, Italian seasoning, and salt and pepper. Cover with plastic wrap, and marinate in the refrigerator for 2 hours or overnight.

Preheat an oven to 350 degrees F (175 degrees C).

Melt butter in large saucepan over medium-high heat. Add onions and white wine cook and stir until the onions are soft. Lower the heat to medium whisk in the flour. Gradually whisk heavy cream into the flour mixture. Stir in the milk and remaining lemon juice. Pour the cream sauce directly over the chicken breasts in the baking dish.

Cover baking dish with aluminum foil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 to 40 minutes. An instant-read thermometer inserted into the center of a chicken piece should read at least 165 degrees F (74 degrees C).

How to Make Lemon Butter Sauce

  1. Add butter to a light-coloured saucepan (this is important so you can see that it does not burn) and melt over medium heat.
  2. Once the butter is melted, add the lemon juice, chopped herbs and pepper and simmer for 3 mins.
  3. Switch off the heat and serve over the lemon butter sauce fish, chicken, pasta or the vegetables of your choice.

How to make chicken piccata

  1. First, dredge the chicken in a mixture of flour, salt, and pepper. Dredging simply means you&rsquoll coat each piece of chicken as much as possible in the mixture, shaking off any excess.
  2. Then, cook the chicken in melted butter and olive oil. Why both? Butter gives it a gorgeous golden-brown color, whereas olive oil crisps it up. It&rsquos the best of both worlds!
  3. After you&rsquove cooked the chicken for three minutes on each side, remove it to a plate and add white wine to the skillet. You can also use chicken broth/stock. Then, deglaze the skillet by scraping up any browned bits from the bottom with a wooden spoon.
  4. Add lemon juice, zest, and capers to the skillet and heat up until the liquid is reduced by about half. (Read more about what the heck capers are here)
  5. Turn off the heat and melt a little more butter into the sauce. YUM.
  6. Then, add the chicken back into the skillet to get coated in the sauce and warm up a bit. All done!


For this One Pan Lemon Chicken recipe, there is no added sugar and very minimal carbs so it fits great into a balanced lifestyle. Plus, it’s low in carbs, keto friendly, gluten free and dairy free if you leave out the cream. For a paleo lemon butter chicken or a Whole30 Lemon Chicken recipe, simply swap the butter for ghee and use coconut cream instead of heavy cream.

How to Make the Most Moist Chicken Romano with Lemon Butter Sauce

This Chicken Romano recipe is one I cherish. I am obsessed with perfectly cooked and moist chicken. When done right, a chicken breast should be so moist that you can cut it with a fork. Combine with simple and wonderful flavors like lemon, butter, garlic and Romano cheese for heaven on a plate. Add some crusty bread and a good white wine for a dinner that you would be proud to serve to family and friends.

So what is the secret? Three things actually Brine the chicken, cook in the oven until just barely reaches 165 degrees, and lots of butter!

Brining is much easier than you think. All you need is Kosher Salt, sugar, and water. Submerge the chicken breasts in the brine solution and let sit covered in a fridge for at least 4 to 6 hours. Start it in the morning before you got to work. Cook it when you get home and have an amazing and easy dinner in 45 minutes.

The flavors are simple. Lots of garlic, fresh lemon juice, lemon zest, white wine and Italian parsley.

My favorite zesting tool is a microplane with wide grates. I zest the outer skin, and juice the same lemon.

When the chicken is ready, remove it from the brine and rinse well. The next step is to make a quick 5-minute butter, garlic, wine, lemon sauce in a sauce pan on the stove top. Pour the lemon butter sauce in the bottom of a 13 x 9 baking dish.

For this dish, I choose to leave the breasts whole. I wanted the thick breast meat. An alternate is to slice the chicken breasts in half lengthwise. While the chicken portion will be thinner, it will go farther for more people. Some people prefer a thinner cut. This is your choice. Next is the breading. Instead of the classic egg and breadcrumb coating, I used, MELTED BUTTER (OMG!) and breadcrumbs with lots of freshly grated Romano and Parmesan cheese. I love my stainless steel, interlocking breading pans. Very handy and easy to clean.

Dip the chicken breast in the melted butter butter, and then coat in the breadcrumb cheese mixture.As the butter cools from the cold chicken it will still be easy to coat in butter. Pat the breadcrumb/cheese mixture onto the chicken. Place the breaded chicken breast in the baking pan with the lemon butter sauce. Keep them in a single layer so the tops can get crispy.

Bake at 400 degrees for 40 minutes or until the chicken reaches 155 degrees on a digital meat thermometer. The chicken will keep cooking in the hot butter after you take it out of then oven to reach the recommended 165 degrees. Do not overcook the chicken. This is one key to moist chicken. I highly recommend you use a digital thermometer to be sure.

Let the chicken sit for ten minutes. Plate the chicken with some sauce from the bottom of the pan. Serve this with a simple vegetable or salad, some crusty bread and white wine.

Recipe: Perfect Lemon Butter Sauce for Roasted Chicken

Lemon Butter Sauce for Roasted Chicken. Sautéed chicken breasts served with a lemon butter sauce and capers make a simple yet elegant meal that will make you feel like you are dining at What to serve with Chicken with Lemon Butter Sauce: I love steamed broccoli, sauteed spinach, or roasted asparagus with this chicken dinner. I love lemon chicken from Chinese restaurants but don't want to deep fry anything at home. So when I found this yummy sauce recipe I decided it'd be just as good over stir fried chicken breast strips.

Stir in the lemon juice and chervil. Ten minutes after you put them in, sprinkle some rosemary over top (doing this at this point helps the rosemary. Delicious chicken thighs & crispy asparagus tossed in a bright lemon butter sauce. You can cook Lemon Butter Sauce for Roasted Chicken using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Lemon Butter Sauce for Roasted Chicken

  1. Prepare 1/4 cup of or 57 gram butter.
  2. Prepare 1/4 cup of honey.
  3. It’s 4 cloves of garlic, minced.
  4. You need 2 tbsp of freshly squeezed lemon juice.
  5. You need 1/2 tsp of salt.
  6. Prepare 1 tbsp of fresh chopped parsley.

The chicken thighs and asparagus are brushed with a flavorful buttery lemon sauce, and everything is cooked at the same time, on the same sheet. Lemon-garlic butter sauce, perfect for fish, shrimp, scallops. To make the sauce first you combine clam juice (can sub chicken stock), milk, dry sherry, shallots, and garlic. The lemon herb butter keeps the chicken so tender while crisping the skin perfectly.

Lemon Butter Sauce for Roasted Chicken step by step

  1. Preheat the oven to 150°C (300°F). In the small pan, melt the butter, mix all other ingredients together until well-combined.
  2. Pour the sauce over store-bought roasted chicken (I use roasted honey chicken).
  3. Bake 150°C (300°F), 15–20 minutes..
  4. Ready to serve. This sauce really elevates the taste of the chicken..

It's a healthy and easy to make recipe that is perfect for a weekend dinner or a special meal like Thanksgiving or Say hello to the one and only roast chicken recipe you'll ever need: Lemon Herb Butter Roast Chicken. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Butter Roasted Chicken – Roasted chicken seasoned with fresh herbs and lemon, basted with butter for a crispy golden brown skin. I had really never thought that there might be a better method for roasting a chicken until I saw one being done this way recently.

Chicken Milanese with Lemon Butter Sauce

This is one of my all-time favorite recipes for Chicken Milanese that I have made for years. I can’t believe it’s taken me almost 5 years to share this recipe on MT. I love to make it when we are entertaining because it’s seriously tastes like it came from my favorite Italian restaurant but it’s made right in my own kitchen. If you are looking to impress family and friends with a delicious dinner that everyone will love then you have to make this, trust me!

Not only is this dish delish but it’s super easy to make with ingredients you probably already have on hand. My secret for making the ultimate Chicken Milanese is using thinly sliced chicken breast or cutlets which you can usually find at the grocery store. If you just have regular chicken breast, then cut them in half and use a mallet to flatten them. The flatter the better. My other secret is the Lemon Butter Sauce that is drizzled on top. It’s the best! I just don’t do a little drizzle either. To really infuse this delicious Lemon Butter Sauce that is made with butter, fresh lemon juice and wine I like to quickly dip the chicken in the sauce or drizzle them several times to really get that flavor in there. You can even serve extra sauce on the side for more deliciousness.

One of the key ingredients to Chicken Milanese is bread crumbs. Progresso™ Bread Crumbs help make meal preparation easier and taste great in whatever dish you are making. It’s a staple in my pantry and I use it in a variety of recipes including meatballs, meatloaf and of course Chicken Parm. I also love to add a bread crumb topping to my favorite casseroles like macaroni and cheese. With a few simple ingredients including Progresso™ Bread Crumbs that you can easily find at Walmart you can have this delicious Chicken Milanese or any of your favorite recipes ready in no time!

Your turn! What is your favorite way to use breadcrumbs?

Don’t forget to follow me on Instagram and tag #motherthyme with the Mother Thyme recipes you make. I love to see what everyone is cooking!

Watch the video: Φιλέτο κοτόπουλο με λεμονάτη σάλτσα - Chicken fillet in lemon sauce. Greek Cooking by Katerina (May 2022).