Lemon Butter Glazed Chicken
Submitted by gvbancroft
Lemon butter glazed chicken breasts lightly floured, sauteed in butter, then simmered in lemon juice and chicken broth. The pan sauce reduces into a syrupy glaze.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minBoneless chicken breasts dusted in flour, browned in butter, and simmered in a quick lemon and chicken broth sauce that reduces into a glossy, syrupy glaze you pour right over the top. Weeknight dinner in 30 minutes with just a handful of ingredients.
The light flour coating does two things: it gives the chicken a golden sear in the pan and thickens the sauce slightly as it simmers. After removing the chicken, cooking the pan juices over high heat for just a minute or two concentrates everything into a rich, clingy glaze with real lemon brightness.
Pro Tips
- Shake off excess flour before the chicken hits the pan. Too much flour absorbs the butter and leaves you with a pasty coating instead of a clean sear.
- Don’t skip reducing the pan juices after removing the chicken. That 1 to 2 minutes over high heat transforms thin, watery liquid into a glossy sauce.
- Use fresh lemon juice for the best flavor. Bottled lemon juice tastes flat and dull in a sauce this simple.
- Pound the chicken breasts to an even thickness before flouring so they cook at the same rate.
Variations
Ingredients
Directions
Coat chicken in a small amount of flour, shake to remove excess.
Melt butter in a non-stick frypan.
Add chicken breasts and sauté each side until lightly browned.
Add water, lemon juice and chicken bouillon mix to pan; stir until dissolved.
Bring to a boil. Cover and simmer 5 to 7 min.
Remove chicken from pan; keep warm.
Cook and stir pan juices over high heat until thickened and syrupy, 1 or 2 min.
Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices.
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