Lemon Butter Chicken
This recipe is another "experiment" I did in the kitchen that turned out fairly well. If you've read any of my other hubs, you might catch on that I thoroughly enjoy experimenting in the kitchen. It took me a couple of times to get the sauce just right, and now I'm sharing the results with you!
The nutritional value is a bit high because this recipe makes quite a bit of sauce (enough to refrigerate for a couple of days, or enough for approximately 12 chicken breasts).
Had to make this hub fairly quick as it is storming, hailing, and the power is flickering, so, my apologies for it being short.
- 6 Small Red Potatoes
- 2 sticks Butter, Unsalted
- 6 cloves Garlic, Minced
- 1/4 cup Pure Lemon Juice
- 1/2 tablespoon Sea Salt
- 1/2 tablespoon Rosemary, Crushed
- 1/2 tablespoon Tarragon
- 1/2 tablespoon Coarse Ground Black Pepper
- 3 tablespoons Olive Oil
- 1/2 cup Cooking Sherry
- 1/4 cup White Vinegar
- 1 tablespoon Corn Starch
- 1 teaspoon Sage, Ground
- 1 tablespoon Parsley, Chopped
- First, line a cookie sheet with aluminum foil (enough to cover cookie sheet and then folded over again).
- Rinse the potatoes in cold water and set aside.
- Cut the potatoes in quarters lengthwise, and cut again perpendicular (no larger than one inch cubes).
- Place the cut potatoes onto the aluminum foil, and sprinkle sea salt over them.
- Fold the extra length of aluminum foil over the top of the potatoes and place in oven. Bake at 425 degrees Fahrenheit for approximately 45 minutes.
- Once potatoes are finished, take out of oven and sprinkle parsley over them.
In a small sauce pot, melt the two sticks of butter over low to medium heat. Add the minced garlic and stir using a small whisk.
Add the lemon juice, rosemary, tarragon, coarse ground black pepper, Sherry, pinch of sea salt, sage, and white vinegar and stir.
Once above ingredients are mixed well, add corn starch and whisk vigorously to incorporate air into the mixture so that the sauce will thicken a little.
Once you get a gravy-like substance, take sauce off of heat.
- First, trim off any fat that may be on the chicken breasts and "butterfly" (spread the breasts open).
- Once the chicken breasts are ready, pour olive oil into a skillet and allow the oil to heat up.
- Slide the chicken breasts (do not drop them) into the skillet and slightly slide them on the skillet to insure they don't stick.
- Cook on one side for 3 minutes, then flip them over and cook for another 3 minutes.
- The chicken breasts should be a nice golden brown once finished cooking.
- Place cooked chicken breast onto plate.
- Using a spoon, dip out sauce and pour on top of chicken breast.
- Once the potatoes are roasted, place a few onto plate as well.
- As another side, cole slaw goes well with this dish as well.
|Serving size: 4|
|Calories from Fat||477|
|% Daily Value *|
|Fat 53 g||82%|
|Saturated fat 30 g||150%|
|Unsaturated fat 19 g|
|Carbohydrates 28 g||9%|
|Sugar 2 g|
|Fiber 3 g||12%|
|Protein 58 g||116%|
|Cholesterol 261 mg||87%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|