Page 18 - Lakeland Recipes

Lemon Chicken How to:

Submitted by Kylah Erdmann
Thoroughly dry the chicken with paper towels. Generously season all
over with salt and pepper.

Heat the oil in a 10-inch or larger skillet over medium-high until
Ingredients: shimmering. Working in batches if needed, add the chicken and sear

until deeply browned on the bottom, 6 to 7 minutes. Flip with tongs
4 boneless, skinless chicken breasts (about 2 pounds total), pounded and sear the other side until browned, 6 to 7 minutes. Transfer the
chicken to a plate; set aside.
to 1/2-inch thickness
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning Reduce the heat to medium and add the butter. When melted, add the
1 tablespoon olive oil shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook,
3 tablespoons unsalted butter stirring occasionally, until just starting to soften, about 1 minute. Add
1 small shallot, finely chopped the flour, stir to evenly coat the shallots and garlic, and cook for 1
4 cloves garlic, minced minute more.
2 tablespoons all-purpose flour
1 cup half-and-half or whole milk Stir in the half-and-half or milk and broth until no lumps from the
1/2 cup low-sodium chicken broth flour remain, making sure to scrape up any browned bits from the
Juice of 1 medium lemon (about 3 tablespoons) bottom of the pan. Bring to a boil. Reduce the heat to a simmer.
2 tablespoons chopped fresh parsley leaves Return the chicken to the pan and simmer until the sauce is thickened
1 small lemon, thinly sliced enough that it coats the back of a spoon and the chicken is cooked
through, 3 to 4 minutes. Stir the lemon juice into the sauce. Garnish
with the parsley and lemon slices and serve immediately.