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Lemon Tree Chicken

ChickenStove-TopGastro-Pub

Time: 30 minutes

Yield: 4 servings

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About

Looking to add a little zest to your life? Better yet, a little bit of citrus to brighten your day? Add some Lemon Tree Chicken to your plate for an instant taste of sunshine and refreshment. This golden beauty comes perfectly crispy on the outside with just the right amount of juiciness within. The real gem, though, is the warm, buttery, slightly lemony sauce that gets drizzled over the top. It's truly cleansing for your spirit (and your taste buds). They say life is like a lemon tree, but you can always count on this Lemon Tree Chicken to sweeten yours every time!

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Ingredients

  • 4 small chicken breasts, boneless and skinless
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 1/2 tablespoons canola oil
  • 2 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/2 medium shallot, diced
  • 2 teaspoons fresh rosemary, chopped, plus more, whole sprigs, to taste, for garnish
  • 1 tablespoon all-purpose flour
  • 1 cup chicken stock
  • 2 tablespoons lemon juice, freshly squeezed

Directions

Step 1 -Season the chicken breasts with the salt and the pepper.

Step 2 -Heat the canola oil in a large cast-iron skillet over medium heat.

Step 3 -Working in batches, add the chicken breasts to the skillet in a single layer and cook until they're golden-brown, about 4-5 minutes.

Step 4 -Adjust the heat to medium low and use tongs to flip the chicken breasts.

Step 5 -Cook the chicken breasts, covered, until a thermometer inserted into the center of the chicken reads at least 165 degrees F, about 8 minutes.

Step 6 -Place the cooked chicken breasts on a plate and keep warm.

Step 7 -Add 1 tablespoon of the butter to the skillet and melt over medium-low heat.

Step 8 -Add the garlic, the shallot, and 2 teaspoons of the chopped rosemary to the butter and cook, stirring frequently, until fragrant, about 2 minutes.

Step 9 -Season the garlic mixture with the salt and the pepper.

Step 10 -Whisk the flour into the garlic mixture until lightly browned, about 1 minute.

Step 11 -Stir the chicken stock into the garlic mixture, being sure to scrape any browned bits from the bottom of the skillet.

Step 12 -Stir the lemon juice, the remaining butter, the salt, and the pepper into the garlic mixture and bring to a boil.

Step 13 -Reduce the heat and simmer the sauce, stirring occasionally, until it is reduced and thickened, about 4-5 minutes.

Step 14 -Add the chicken to the sauce and toss to coat.

Step 15 -Serve the chicken drizzled with the sauce and garnished with the rosemary sprigs.

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