I can feel spring in the air here in Australia now (very exciting!) and I need to savor it while it lasts since in a couple of months I’ll be moving back to the northern hemisphere and will be met with months more of cold weather. So tonight I was feeling something a little light and a bit of a springy dish so I decided this garlic and lemon chicken was the perfect. This recipe is so easy and quick and takes no preparation whatsoever, my favorite, so it can be made with not a lot of notice.
This is a much better alternative to the junk food I eat when I come home from work and just can’t be bothered actually making anything. With receipes as easy and quick as these I really have no excuse. Enough of my blabbering, you guys really only want the recipe, so here you go. Enjoy!
Chicken butterflied or cut in half (length-wise)
120g of chicken stock
80g of of butter
Salt and pepper to tast
- Melt 45g of butter in a skillet and then slice or butterfly the chicken breasts. Season the chicken with salt and pepper and a couple of pinches of garlic powder on each piece, then coat in flour and stick in the skillet. Sear the chicken on both sides until mostly cooked through.
- Remove the chicken from the skillet and then add the remaining 35g of butter, the juice from one whole lemon, about 2g of lemon zest, chicken stock and another pinch of garlic powder. Stir until it begins to boil and thickens. If it doesn’t thicken well add a bit of corn starch or flour to help it. Taste the sauce and season if needed and if the sauce is too lemony for your taste just add about 5g of white sugar and taste and add more if needed– the sweetness of the sugar will balance out the sourness of the lemon.
- When the sauce has thickened add the chicken back in the skillet and cook another few minutes until heated through again. Finish by garnishing with lemon slices (the second lemon) or some parsley.
You can have this dish with a side of potatoes of vegetables, it’s really whatever takes your fancy.