Prep 15 mins
Cook 15 mins
This is one of the easiest and best tasting recipes I have tried. It comes from the Food TV website.
- 4 boneless skinless chicken breast halves
- 2 tablespoons olive oil
- 1 teaspoon grated lemon, zest of
- 1⁄4 cup fresh lemon juice
- 1⁄2 cup chicken broth, mixed with
- 2 teaspoons cornstarch
- 2 tablespoons chilled unsalted butter
- 1 small scallion, thinly sliced
- salt & freshly ground black pepper
- Separate the tenderloins from the breasts.
- Between sheets of plastic wrap pound the thicker side of the breast to make it more even in thickness.
- Season the chicken with salt.
- Heat the olive oil in a large skillet over moderate heat.
- Add the chicken breasts and tenderloins.
- Saute for about 4 to 5 minutes.
- You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side).
- Saute on other side 4 to 5 minutes or until the interior is cooked through.
- Mix lemon zest and lemon juice into chicken broth.
- Remove the chicken to a plate.
- Give the lemonbroth cornstarch mixture a stir and add it to skillet.
- Deglaze the pan and simmer for a two minutes or until the sauce looks thick and glossy.
- Taste and season with salt and pepper.
- Remove the skillet from the heat and whisk in the butter if you wish.
- Pour the sauce pour over the chicken and sprinkle the scallions on top.
Excellent recipe. Will certainly make again. Tasted exactly how I thought it would.
My wife and I really enjoyed this recipe. It was very light tasting.
Although my husband did not like it so well (he's not a lemon fan), I loved this recipe. It's relatively quick and easy enough for a beginner to prepare (even the sauce), as well as being quite tasty. I was happy that the sauce was not too sweet; that sort of thing can get overwhelming fast and it's easy for the sweetness to overpower the flavor of the lemon. In fact, I like the sauce so much that I typically only make 2-3 chicken breasts, so that I can have more sauce on each one!