Easter is this weekend, and I should be posting something cute, something loaded with sugar and popping with bright colors. Heck, there are certain kitchen drawers in this house that the family flocks too. They are pure sugar! Peeps, Cadbury eggs and a myriad of other Easter treats are scattered in these two deep drawers. ugh.
Today, I simply bring you some dinner . . .
Is that even a real word? If not, it should be. It’s seems they are adding new words to the dictionary daily, so it’s probably there.
used to express pleasure at eating, or at the prospect of eating, a particular food.
(of food) delicious.
This pan fried chicken, drizzled with lemon butter sauce is delicious on it’s own.
If you want a side . . . lets call it rice and place it under the chicken. Make a nice long grain, or brown rice. Don’t mess it up with minute rice. I like minute rice, but NOT for this.
If you’re worried about cooking long grain rice, don’t be. You can look for long grain rice that says, boil in the bag. It’s delicious, and you simply can’t mess it up! It’s so much better than minute rice. Brown rice is also very good with this dish, and good for you.
About the sauce:
When adding the FRESH squeezed lemon juice, start slowly. I like more lemon than my husband does. Just because a recipe calls for the juice of an entire lemon, doesn’t mean you have to add the juice of entire lemon. Don’t use lemon juice from the bottle, it simply won’t taste the same.
I also like more garlic taste than a certain husband does . . . add spices, herbs, salt, pepper to your families taste buds.
Taste your sauce as you make it!
For dessert, I made a crazy good “Pineapple Upside-down Cake.” That rich – gooey, brown sugar, caramel, pineapple cake would sit perfectly on any Easter table, so check back soon.
If you’ve made something fabulous for Easter, leave me a comment and a link to your blog. I would love to share the love.
- 4 - 6oz. Boneless Chicken Breasts or 8 Chicken Tenders
- ½ cup all purpose Flour
- 3 tbsp. Canola or Vegetable Oil
- 2 tbsp. Butter
- For the Lemon Butter Sauce:
- 2 tbsp. Butter
- 1 Garlic clove, minced or ¼ tsp onion or garlic salt
- 3 tbsp. all purpose Flour
- 1 teaspoon sugar
- 2 cups low sodium-fat free Chicken Broth
- 1 lemon, zest and juice (or lemon juice to taste - I used less juice) ** only fresh lemon juice
- 1tsp. fresh Thyme, removed from stem (opt)
- 1 tbsp. chopped fresh parsley or 2 tsp. dried parsley
- Kosher salt, to taste
- Black pepper, to taste
- Slice chicken horizontally into thinner pieces, then pound flat using a meat mallet, or can use smaller chicken tenders as pictured. (I used tenders, and did not pound thinner)
- Dredge the chicken into the flour until all pieces have been coated.
- Heat oil and butter in a large non-stick skillet or saute pan, then add the chicken pieces. Allow to brown and cook through on each side; approximately 3 to 5 minutes per side. This will depend on the thickness of your chicken
- Once done place in an oven safe dish until all of the pieces have been cooked.
- Top with the sauce.
- For the Lemon Butter Sauce
- Using the same skillet for pan frying: Remove all but 1 tablespoon of the remaining butter/oil left in the pan. Do not discard all the delicious brown bits. Keep them!
- Of medium heat; Melt another 2 tablespoons butter in the pan. Add the minced garlic or optional garlic, or onion salt. Sauté this mixture for about 1 minute.
- Whisk in the flour forming a roux. Continue stirring continuously for another 30 seconds or so, to remove flour taste.
- Take your whisk, and gradually add in the chicken broth. Whisk continuously so that lumps do not form.
- Add the lemon juice (to your taste) sugar, zest, thyme and parsley.
- Salt & pepper your sauce to taste.
- Bring sauce to a slow boil then allow to simmer for about 5 minutes on very low heat until slightly thickened. (If sauce does thicken to much, you can add a little more chicken broth, or even a tablespoon of cream or half and half for a lemon cream sauce)