Lemon Chicken
Ingredients
- 4 chicken breasts (boneless, skinless)
- Salt and black pepper (to taste)
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/4 cup Italian Volcano lemon juice
- 2 cloves garlic (minced)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch (mixed with 2 tablespoons water; optional, for thickening)
- parsley (chopped)
For the Chicken:
For the Lemon Sauce:
For Garnish:
Instructions
- Start by seasoning the chicken breasts with salt and black pepper on both sides.
- Dredge the chicken breasts in the flour, shaking off any excess.
- In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth, Italian Volcano lemon juice, minced garlic, honey, and soy sauce. Stir to combine and bring the mixture to a simmer.
- If you prefer a thicker sauce, add the cornstarch mixture to the skillet and stir until the sauce thickens slightly.
- Return the cooked chicken breasts to the skillet, spooning the lemon sauce over them. Allow the chicken to simmer in the sauce for a few minutes to absorb the flavors.
- Garnish the Lemon Chicken with chopped fresh parsley.
Note
Serve the Lemon Chicken hot, accompanied by steamed rice or your favorite side dishes