When life gives you lemons, make lemon chicken!
It is a fool-proof recipe, high on gratification scale, convenient to fix and utterly delicious. Dredged chicken fillets lightly pan-fried in Eva oil, then smothered with a basic lemon sauce makes for a terrific meal.
Before we dive into the recipe, here are a few tips which might come handy.
First things first; it is important to get the thickness of the fillets right. Since we are looking for a beautiful char grill, the right thickness ensures the meat is not overcooked to dryness; too thin and they will cook too fast, too thick and they would not cook evenly.
To take this chicken up a notch, serve it with pasta or rice.
- 1 large boneless chicken breast
- 1 cup flour
- Salt to taste
- Eva cooking oil
- 1/2 lemon squeezed
- 1/2 cup chicken broth
- Black pepper to taste
- 1 tbsp chopped parsley
- Lemon slices for garnish (optional)
- Half the chicken breast crosswise, then further divide each half into fillets around ¾ inches thick. Season the cutlets with salt.
- In a large non-stick frying pan, heat 2 tbsp Eva oil over medium heat.
- Next, add flour to a wide, shallow bowl. Season it with salt and then coat the chicken cutlets in it.
- Add the chicken fillets to the pan and fry both sides until golden-brown and almost cooked through. Remove chicken to a warm platter.
- Now add lemon juice to the pan and deglaze. Add chicken broth and stir until slightly thickened before turning off the heat.
- Dip chicken pieces into the pan sauce, and then return to warm platter. Pour remaining sauce over chicken.
- Season with fresh ground black pepper, garnish with the chopped parsley and lemon slices. Serve immediately.
The end result is savory and citrusy chicken so good we always go for a second serving.