Lemon Chicken
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Description
I am a new cook and I created this recipe for my boyfriend who loved his mother's lemon butter chicken to death but it was a bit heavy on the butter for me. My compromise utilizes half a stick of butter and has great flavor. Serve this over rice for an amazing dinner! Great leftovers too!
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 shallots, sliced
- 4 cloves garlic, sliced
- ½ stick unsalted butter, divided
- 4 skinless, boneless chicken breasts, cut into bite-sized pieces
- salt and ground black pepper to taste
- 3 lemons, zested and juiced
- 1 (14.5 ounce) can chicken broth
- 1 tablespoon cornstarch
- ¼ cup water
Directions
- 1. Heat olive oil in a deep skillet over medium heat. Add onion, shallots, and garlic; cook and stir until onion becomes translucent, about 5 minutes. Add 1/2 of the butter.
- 2. While onion mixture is cooking, season chicken thoroughly with salt and pepper. Add chicken to the skillet and toss to coat. Add the zest and juice of 1 lemon. Stir until chicken becomes opaque. Season with pepper again and add remaining lemon zest and juice.
- 3. Pour in chicken broth and remaining butter; stir, cover, and let simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes.
- 4. Mix cornstarch with 1/4 cup water and stir into the skillet. Cook over medium-low heat until sauce thickens, about 5 minutes.
Nutrition Facts
serving: 4 servings
calories: 390.2 kcal
carbohydrates: 21.1 g
protein: 26.6 g
saturated fat: 9.5 g
cholesterol: 97.3 mg
sodium: 541 mg
fiber: 4.8 g
sugar: 2.9 g