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Lemon Chicken with White and Lemon Butter Sauce

Lemon Chicken with White and Lemon Butter Sauce


Ingredients

  • 1/2 Cup All-purpose flour
  • 4 Ounces (2) Chicken Breasts
  • 2 Tablespoons Olive Oil
  • 1/4 Cup Dry White Wine
  • 1/4 Cup Lemon Juice
  • 6 Tablespoons Unsalted Butter
  • Pinch of Salt
  • Pinch of Pepper

Directions

Pound Chicken thin

Pat Chicken dry with paper towel

Salt and Pepper Chicken

Place Chicken in Flour

Shake excess Chicken flour

Place in Hot pan with oil

Pan-Fry for 2-3 minutes on each side till brown

Once browned, place in over at 200 degrees to keep warm when making sauce

Add white wine in pan and let boil, add lemon juice and bring to boil. Add butter.

Once all together, add chicken

Allow Chicken to cook completely and serve

Nutritional Facts

Servings2

Calories Per Serving658

Folate equivalent (total)101µg25%

Riboflavin (B2)0.2mg13.2%


When it comes to week nights, I always want something quick and easy. But a quick and easy recipe doesn’t mean that it doesn’t have to also be delicious. This week I am concentrating on things you can do with chicken strips.

I love baking, pan frying and grilling up chicken strips as its an easy fix and a great way to quickly cook up the boneless, skinless chicken in your home without waiting a long time. You can pretty much take any chicken recipe and turn it into a strip recipe, just adding a little rice, or arugula or noodles depending on the flavor.

If you are looking for something super flavorful, you should also check out my crack chicken tacos!

In this case, this is a lemon garlic butter sauce, a perfect light weight that can be mixed with almost anything- noodles, rice, anything!

Another way to create these is to skip the naked chicken and instead use a Parmesan crust and then add the sauce.

No matter what you do, I hope this Lemon Butter Chicken recipe makes your table this evening!


Recipe Summary

  • 4 skinless, boneless chicken breast halves
  • 1 lemon, juiced
  • 2 teaspoons lemon pepper
  • 2 teaspoons Italian seasoning
  • salt and pepper
  • ½ cup butter
  • ½ large yellow onion, minced
  • ¼ cup white wine
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup milk
  • 1 lemon, juiced

Place chicken breasts in a oven proof baking dish. Squeeze the juice of one lemon over the chicken, and season with lemon pepper, Italian seasoning, and salt and pepper. Cover with plastic wrap, and marinate in the refrigerator for 2 hours or overnight.

Preheat an oven to 350 degrees F (175 degrees C).

Melt butter in large saucepan over medium-high heat. Add onions and white wine cook and stir until the onions are soft. Lower the heat to medium whisk in the flour. Gradually whisk heavy cream into the flour mixture. Stir in the milk and remaining lemon juice. Pour the cream sauce directly over the chicken breasts in the baking dish.

Cover baking dish with aluminum foil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 to 40 minutes. An instant-read thermometer inserted into the center of a chicken piece should read at least 165 degrees F (74 degrees C).


How do I make the White Wine Lemon Butter sauce?

Finally, the sauce completes the deal here. This white wine lemon butter sauce, also known as lemon beurre blanc, is the perfect accompaniment to this chicken. Making a beurre blanc requires a little bit of technique, but follow our instructions below and you should be perfectly fine.

Something we do is reduce the white wine and lemon down to almost nothing – well two tablespoons. This gives the sauce an extreme amount of flavor and makes it a thicker consistency once you add the butter.

If you prefer a bit thinner of a sauce, it’s super easy to do at the end – just add a touch of water and whisk a bit more to make it thinner. But thinning it out after the butter is added is slightly more challenging, so reducing the wine and lemon first will help you later on in the process to achieve the perfect consistency.

The other important thing to remember when making the sauce is that you want to use cold butter cut into 1 tbsp pieces. You should remove the reduction from the heat before slowly adding each tablespoon of butter.

There is a lot of whisking to make this perfect, because the key is for the butter to emulsify to become creamy. Although the sauce looks creamy, traditional beurre blanc sauce does not have ANY cream in it. It is the process of whisking in the butter slowly to emulsify it that gives it that creamy, silky texture!

This sauce is absolutely delicious and will leave you running back for more! We promise you this! But, really, anything works (even plain old ketchup) with this Crunchy Chicken, just in case you have picky eaters or children (or both). Crunchy Chicken and Parmesan Peppercorn Mashed Potatoes


Heat a large frying pan and add the olive oil, fry the chicken for 5 minutes on each side, or until cooked through.

Add the lemon juice and salt and pepper. Add the white wine and reduce for 30 seconds. Coat the knob of butter in flour, and drop in the mixture to thicken.

Bring a pan of water to the boil and cook the green beans for 3-4 minutes, drain.

Put the beans on a plate, top with the chicken, drizzle over the sauce and serve.

Recipe Tips

If you want to speed up the cooking time you can flatten the chicken breast with a meat mallet or rolling pin between two sheets of cling film.


Recipe Summary

  • 4 chicken paillards (from 2 breast halves)
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon plus 2 to 3 tablespoons cold unsalted butter (cut into small pieces)
  • 1/4 cup minced or sliced shallot
  • Segments and juice of 2 lemons
  • 3/4 cup low-sodium chicken stock

Season chicken paillards on both sides with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add two paillards, and saute on one side until golden brown, about 2 minutes. Reduce heat to medium. Flip, and saute paillards until cooked through, about 2 minutes. Transfer to a plate. Raise heat to medium-high, and repeat with two remaining paillards.

Add shallot to skillet, and cook over medium heat, adding oil or butter as needed, stirring often, until golden, about 1 minute. Raise heat to medium-high. Add lemon segments and juice, chicken stock, and any plate juices, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in remaining 2 to 3 tablespoons butter until just melted. Season to taste.


How to Make the Most Moist Chicken Romano with Lemon Butter Sauce

This Chicken Romano recipe is one I cherish. I am obsessed with perfectly cooked and moist chicken. When done right, a chicken breast should be so moist that you can cut it with a fork. Combine with simple and wonderful flavors like lemon, butter, garlic and Romano cheese for heaven on a plate. Add some crusty bread and a good white wine for a dinner that you would be proud to serve to family and friends.

So what is the secret? Three things actually Brine the chicken, cook in the oven until just barely reaches 165 degrees, and lots of butter!

Brining is much easier than you think. All you need is Kosher Salt, sugar, and water. Submerge the chicken breasts in the brine solution and let sit covered in a fridge for at least 4 to 6 hours. Start it in the morning before you got to work. Cook it when you get home and have an amazing and easy dinner in 45 minutes.

The flavors are simple. Lots of garlic, fresh lemon juice, lemon zest, white wine and Italian parsley.

My favorite zesting tool is a microplane with wide grates. I zest the outer skin, and juice the same lemon.

When the chicken is ready, remove it from the brine and rinse well. The next step is to make a quick 5-minute butter, garlic, wine, lemon sauce in a sauce pan on the stove top. Pour the lemon butter sauce in the bottom of a 13 x 9 baking dish.

For this dish, I choose to leave the breasts whole. I wanted the thick breast meat. An alternate is to slice the chicken breasts in half lengthwise. While the chicken portion will be thinner, it will go farther for more people. Some people prefer a thinner cut. This is your choice. Next is the breading. Instead of the classic egg and breadcrumb coating, I used, MELTED BUTTER (OMG!) and breadcrumbs with lots of freshly grated Romano and Parmesan cheese. I love my stainless steel, interlocking breading pans. Very handy and easy to clean.

Dip the chicken breast in the melted butter butter, and then coat in the breadcrumb cheese mixture.As the butter cools from the cold chicken it will still be easy to coat in butter. Pat the breadcrumb/cheese mixture onto the chicken. Place the breaded chicken breast in the baking pan with the lemon butter sauce. Keep them in a single layer so the tops can get crispy.

Bake at 400 degrees for 40 minutes or until the chicken reaches 155 degrees on a digital meat thermometer. The chicken will keep cooking in the hot butter after you take it out of then oven to reach the recommended 165 degrees. Do not overcook the chicken. This is one key to moist chicken. I highly recommend you use a digital thermometer to be sure.

Let the chicken sit for ten minutes. Plate the chicken with some sauce from the bottom of the pan. Serve this with a simple vegetable or salad, some crusty bread and white wine.


Make the lemon chicken's sauce

To make the lemon sauce, we're going to add more lemon juice and zest, more butter, white wine, and chicken stock to our lemon slices. This creates a chemical reaction in which a miniature French chef appears on the handle of your pan, sprinkles some fairy dust into your pan and you end up with an incredibly silky, smooth butter sauce. All joking aside, whatever does happen here, it might as well be magic for how good it tastes!

Add the remaining three tablespoons of butter to the pan with the lemon slices. Add two whole sprigs of thyme, white wine, lemon juice, and lemon zest. Give it a stir and bring the whole mixture to a boil — this should take mere minutes.

Once your butter and white wine sauce reaches a gentle boil, add chicken stock. Keep the heat on medium and cook for another five minutes, allowing the alcohol to cook out of the sauce.


Top the chicken with the sauce, then bake in a 350 degree F oven for 15-20 minutes until hot and bubbly.

Since posting this lemon chicken, my aunt tried it and said it was spot on! In fact, she has made this recipe over and over again since its first posting.


Want More Italian Chicken Recipes?

    – chicken thighs with sausage, potatoes, and cherry peppers. – delicious full meal baked together in the same pan. – pan-seared cutlets with capers, tomatoes, and garlic. – rustic chicken dish with olives, peppers, and onions.

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