As befits an Italian American classic, lemon chicken is wonderful when served with spaghetti and sprinkled with more Parmesan. However, it tastes just as delicious with roasted potatoes.
A simple lemon chicken that you’ll make over and over again, this Italian-American dish is bursting with fresh lemon flavor and a buttery sauce. Beautiful and delicious, this lemon chicken recipe is sure to impress.
*Ingredients you need to prepare this dish:
– Chicken breast 455 grams or 2 halves
– 1 egg
– Milk 1 tablespoon
Half a teaspoon of salt
Pepper as needed
– Half a cup of flour
– Oil 1 cup
– Olive oil 2 tablespoons
– 5 sprigs of thyme
– 2 lemons
– Butter 5 tablespoons
Half a cup of vinegar
Half a cup of white vinegar
– 1 cup chicken stock
Parmesan cheese as needed and desired
– Parsley as needed and desired
*To have a perfect lemon chicken, you must do the following steps in order and carefully.
1- In the beginning, boneless all the ingredients such as chicken breast and eggs, milk, salt, pepper powder, all-purpose flour, vegetable oil, olive oil, you can use any vegetable oil.
butter, you need two lemons here, cut one into thin rings and juice one, use fresh thyme and if it is not available, use a little dried or if you like the taste You can also use rosemary if you don’t like it.
White vinegar, of course, white wine is used in the original recipe, but white vinegar does the same thing here, you can use chicken stock or vegetable stock or normal water if you don’t have it. You can use freshly chopped parsley, Parmesan cheese in grated form or in pieces.
2- Place the chicken breasts side by side on the cutting board. Cut the chicken breasts in half and slice them (you should have 4 thinner chicken breasts in total).
In a large bowl or plate, break the egg, add milk, salt and pepper powder and mix well. In a bowl, pour the flour into another large shallow plate.
Heat the vegetable oil in a large, long-sided cast-iron skillet over medium-high heat. Rimmed pans are better for sprinkling oil while frying.
3- First roll each piece of chicken in flour, shake off the excess, then roll in the beaten egg mixture and let the excess pour.
Add coated chicken to pan, working in batches if necessary (do not crowd pan). After frying, turn it over until both sides are golden. Fry for about 4 minutes on each side. Transfer to a plate with a paper towel and remove the excess oil.
4- To prepare the sauce, heat a large pan over medium heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. Add the leaves of 3 sprigs of thyme or rosemary.
Add the lemon slices and fry, turning once, until browned on the edges, about 5 minutes. Add the remaining butter to the pan.
Add the remaining 2 sprigs of thyme, white vinegar, lemon juice, grated lemon peel and sliced lemons. Boil and add chicken stock and heat for another 5 minutes until the sauce is thick and cooked. Reduce heat to medium. Add the chicken pieces back to the lemon sauce.
Allow the slices to heat through and cook in the sauce for another 5 minutes, turning them once from one side to the other. Remove the thyme sprigs from the sauce.
Add parsley and parmesan. (Taste the sauce, add salt and pepper to taste. You may want to add more lemon or butter.
If the sauce curdles when you add the butter, stir it a few times and let it cook until it thickens again. When you are happy with your sauce, reduce the heat to medium. Add the chicken back to the lemon sauce. ) Serve immediately with spaghetti or French fries.
Note that the preparation time is 20 minutes and the cooking time is 40 minutes. This dish is suitable for 4 people. Enjoy…
