Pan Fried Chicken Breasts, topped with a delicious lemon butter sauce.
Yield:4-5 servings 1x
4 – 6oz. Boneless Chicken Breasts or 8 Chicken Tenders
1/2 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 1/4 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)
This dish is delicious served over long grain white or brown rice.