Chicken Lemonata Recipe
Make Chicken Lemonata Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Pan Sauce
For Cooking
Method
Chicken & Marinade
Prep chicken
Pat the chicken breasts dry with paper towels. If they are thick, butterfly or pound to an even 1/2 inch thickness for even cooking.
Make marinade
In a bowl combine 2 tbs olive oil, 3 tbs fresh lemon juice, 1 tsp lemon zest, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp black pepper. Whisk to combine.
Marinate
Place chicken in a shallow dish or zip-top bag, pour marinade over, turning to coat. Refrigerate for at least 20 minutes and up to 2 hours. Remove chicken from fridge 10 minutes before cooking to come closer to room temperature.
For Cooking
Dredge chicken
Place 1 tbs flour on a plate and lightly dredge each marinated breast, shaking off excess. The light flour coating helps create a golden crust and slightly thickens the sauce.
Pan-fry chicken
Heat a large skillet over medium-high heat. Add 1 tbs olive oil. When the oil shimmers, add the chicken breasts. Cook undisturbed 3-4 minutes until golden-brown, then flip and cook another 3-4 minutes, or until an instant-read thermometer reaches 160°F (71°C). Transfer chicken to a plate and tent with foil; reserve skillet and pan juices.
Pan Sauce
Sauté aromatics
Reduce heat to medium. Add 2 tbs unsalted butter to the hot skillet. When melted, add the finely diced shallot and sauté 1-2 minutes until softened. Add 1 minced garlic clove and cook 30 seconds until fragrant.
Deglaze and build sauce
Pour in 4 tbs fresh lemon juice and 3 tbs chicken stock, scraping up browned bits from the pan with a wooden spoon. Add 1 tbs drained capers. Allow the liquid to simmer and reduce slightly, about 2-3 minutes.
Finish sauce
Stir in 2 tbs heavy cream if using, then swirl in the remaining 1 tbs butter off heat to glossy the sauce. Season with salt and pepper to taste. Return the chicken to the skillet and spoon sauce over. Cook 1-2 more minutes until chicken reaches 165°F (74°C) and is warmed through.
Garnish & serve
Sprinkle 2 tbs chopped fresh parsley over the chicken and top with lemon slices. Serve immediately, spooning extra sauce over each portion.