Lemon Chicken
Boneless chicken breasts simmered gently in butter with fresh lemon juice, garlic, salt and paprika until tender. Simple, quick and bright.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's Lemon Chicken is about as simple as a weeknight dinner gets. Butter, fresh lemon juice, crushed garlic, salt and paprika are heated together in an electric frying pan or a heavy skillet, then the chicken simmers gently in the lemon butter until tender.
Spoon the pan juices over rice or noodles.
Ingredients
- 1 1/2 pounds of boneless chicken breasts or breast quarters
- 1/4 pound butter
- Juice of 1 lemon
- 1 clove of garlic, crushed
- 1 teaspoon salt
- 1/2 teaspoon paprika
Instructions
- Heat the lemon butter. Heat the butter, lemon juice, garlic, salt and paprika in an electric frying pan at 300°F, or in a heavy-duty frying pan over low heat.
- Simmer. Place the chicken in the pan and simmer until tender and cooked through, turning once.
Tips
- Chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
- Sandra's method mentions pepper alongside the salt; her ingredient list has paprika. Add a pinch of black pepper too if you like.
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