Cyndi’s Lemon Chicken
Chicken that is satueed to golden, brown deliciousness,then nestled into a lemony gravy. It doesn’t get much better than this! As always….gather everything together (mise en place) before you start….it really does make a difference!
Servings Prep Time
4people 10minutes
Cook Time
10-15minutes
Servings Prep Time
4people 10minutes
Cook Time
10-15minutes
Ingredients
Instructions
Cook the Chicken
  1. Combine 4 Tbsp. flour, salt and pepper in shallow bowl. Dredge chicken in flour, coating well. Set aside.
  2. Heat 2 Tbsp. of oil over medium heat, in large, non-stick skillet until hot. Sauté chicken in oil until golden brown on each side.
  3. Remove chicken from skillet and set aside while making sauce.
Make the Sauce
  1. To the same pan, add remaining 4 Tbsp. olive oil and lemon slices. Cook about 1 minute until hot.
  2. Sprinkle remaining 4 Tbsp. flour over and stir around to cook for 1-2 minutes. This gets rid of the raw flour taste. Don’t let it brown, you just want it to be combined well with the oil and lightly toasted.
  3. Add 1 cup of the broth and whisk until gravy thickens. Add additional broth as needed to make a medium thick gravy. You can see the consistency I like from the video. Adding more broth will thin it out and make it more like a sauce than a gravy, so add the both a little at a time until it’s just right for you!
  4. Add reserved lemon juice, 1 Tbsp. at a time, to taste.
Finish up
  1. When gravy is to desired thickness and tartness, nestle the cooked chicken (and any accumulated juices from resting dish) into the gravy to heat through, about 3 minutes.
  2. Add cold butter, 1 Tbsp. at a time, to pan, swirling to combine. This will give the gravy a silky feel.
  3. Taste for salt and pepper and adjust as necessary.
  4. Enjoy!