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“Buttery” Lemon Chicken

5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Equipment

  • Large saute pan
  • Whisk
  • Zester
  • Citrus juicer

Ingredients

  • 4 chicken breasts, pounded thin
  • salt and pepper
  • ½ cup Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
  • 1 tbsp olive oil
  • 4 tbsp soy-free Earth Balance, divided
  • 2 cloves garlic, minced
  • ½ cup chicken stock
  • juice of two lemons
  • zest of one lemon

Optional garnish:

  • chopped parsley

Instructions

  • Season chicken on both sides with salt and pepper
  • Pour flour in an even layer on a shallow plate, then dredge both sides of the chicken to coat, shaking off excess
  • Heat the saute pan over medium-high heat, then add olive oil and 1 tbsp soy-free Earth Balance; allow Earth Balance to melt and swirl pan until it’s coated
  • Add chicken breasts in a single layer and cook until golden brown, about 5-6 minutes
  • Carefully flip each breast and cook until golden brown on the other side (about 5-6 minutes) and a meat thermometer inserted in the thickest piece of chicken reads 165 degrees
  • Turn off heat and remove chicken to a plate
  • Add garlic to pan, then turn heat back on to medium and cook until garlic is fragrant and beginning to brown
  • Whisk in chicken broth and lemon juice, scraping up any brown bits leftover from the chicken
  • Bring liquid to a simmer, and allow to cook until liquid has reduced by half, about 2 minutes
  • Add remaining 3 tbsp Earth Balance and lemon zest and stir until a creamy sauce forms
  • Put chicken back in skillet and spoon sauce over top
  • Garnish with parsley if desired and serve