Keeping It Simple With Chicken Breasts

Since today was a dreary day I decided to cook chicken breasts. Days like today I kind of feel I might as well cook something that at least has some bright flavour. This is something I haven’t cooked for five or six years mainly because I like trying different things with chicken breasts.

This I first made after having lemon chicken in a chinese restaurant. Really liked the lemon sauce that is a major part of chinese lemon chicken but didn’t want the work it would of taken to make it. Lemon is something I really like using in cooking but it isn’t a favorite of my wife. I would probably make this more often but watching my wife pat the chicken breast with a paper towel kind of bugs me. I really like the lemon butter sauce and even spoon it over my rice. My wife on the other hand thinks it is to greasy, funny from a person who loves fatty chicken thighs.

Like most things I cook this is a very quick and simple thing to make. Chicken isn’t a favorite of mine because it doesn’t have much flavour so giving it flavour is a challenge. Lemon does just that, if you like lemon.

2 flattened chicken breasts

a little flour to dust the chicken breasts with

salt and pepper to taste

4 cloves garlic minced

3 green onions chopped

1 teaspoon dry parsley

1/3 cup lemon juice

2 tablespoons butter

Salt and pepper the chicken breasts and dust with flour. Preheat a non stick frying pan on medium high heat. Add 1 teaspoon of the butter, when the butter has melted add the chicken breasts. Cook the breasts for 4 minutes and then turn over. Cook for 2 minutes, turn heat down to medium and add the garlic and green onions. Cook for 1 minute then add the remaining butter and lemon juice. Cook for 2 minutes and turn the breasts over and add the dry parsley, turn the chicken breasts over a few time for 1 minute and serve. Spoon the sauce over the chicken breasts and if you like the rice.

About Graham Stewart

This is me on a bad day.
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