By: Gord DoC Routley
Lemon Chicken with Chicken Broth (Reduced)
Ingredients:
4 skinless, boneless chicken breasts
1 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
1/2 cup all-purpose flour
2 medium lemons
1 Tbsp pure virgin olive oil
1 Tbsp chopped garlic
1/2 cup chicken broth
Instructions
1. Season the chicken breasts with salt and pepper (to taste). Place the flour in a separate, shallow bowl, then dredge the chicken through the flour until it is coated. Using a box grater, grate the rind of both lemons. Squeeze the lemon juice from the two lemons into a separate bowl.
2. Heat the olive oil in a pan over medium heat. Place the chicken breasts in the pan and cook each side until it is golden brown. Add the lemon juice, grated lemon rind, and garlic to the pan. Continue cooking until the pan is almost dry again, turning the chicken once while cooking.
3. Add the chicken stock to the pan and bring the liquid to a simmer. Cook until the liquid has been reduced by half. Serve the chicken breasts with reduced liquid on top.
Seves 4
