Speedy Lemon Chicken Recipe Lightens the Menu
When the family is famished but you're fatigued, this speedy lemon chicken recipe fits the bill. It calls for simple ingredients you already have on hand and goes from start to finish in minutes.
It’s getting late, everyone is hungry and dinner isn’t yet started. No worries. Here’s an easy chicken breast recipe based on a French favorite called “meuniere."
Meuniere is a fancy name for an easy technique that involves dredging meat in flour, pan-frying in butter or oil and flavoring with lemon and parsley. Once you get the hang of it, you can vary the seasonings as you please. For example, use lime or orange juice instead of the lemon or add a splash of wine.
There are just a few things to keep in mind.
- Use a large, flat-bottomed skillet with deep sloping sides. This makes turning the chicken easier and keeps the splattering to a minimum.
- Preheat the skillet before you add the oil, and be sure it’s hot before you add the meat. Sprinkle in a pinch of flour. If it sizzles, the oil is hot enough.
- So that the meat will become crispy and brown, use enough oil to cover the bottom of the skillet. Do not crowd the pan. It's better to cook the chicken in batches. Keep the prepared breasts in a 200 degree oven until the others are cooked.
Now that you're ready, here's how:
Place an inch of flour on a plate; season with salt and pepper. Dredge the chicken breasts in the flour to lightly coat.
In a 12-inch skillet, heat oil (1/4 inch) over medium-high heat until a pinch of flour sizzles when dropped in.
When the oil is hot, add chicken breasts to the pan. Cook until the chicken is nicely brown on the first side, about 5 to 7 minutes, then turn and cook on the second side, about 5 to 7 minutes. Juices should be clear when you cut into the center of the thickest part (165°F). Lower the heat a bit if the coating begins to scorch.
When the chicken is done, remove to a plate and tent to keep warm. Add broth, lemon juice and parsley to the pan. Cook and stir 1 to 2 minutes or until the liquid is reduced by half.
Return the chicken breasts to the pan and turn to coat with the sauce.
Serve on a bed of rice or spinach. Drizzle with a little more sauce and top with a slice of lemon for garnish.