Simple Lemon Chicken
Servings 4
Ingredients
- 1 Tbsp fresh parsley
- 1 Tbsp butter
- ¾ cup chicken stock
- 1 lemon sliced
- zest from one lemon
- 3 Tbsp poultry seasoning
- ¼ cup all-purpose or whole wheat flour
- ¼ cup olive oil
- 1½ lb boneless, skinless thighs or breasts
Instructions
- Add enough olive oil to coat bottom of a skillet that has been heating up over medium heat.
- Season chicken and dredge in whole wheat flour and brown the chicken on both sides in batches. You may need to add additional oil to the pan between batches. Set chicken aside.
- In the same skillet, add 1/2 cup of chicken stock. Bring to a boil and add the rest of broth and the juice from the zested lemon to the pan.
- Turn heat to high until liquid is reduced and glaze-like. Stir in butter.
- Nestle chicken back into the pan, ensuring that sauce and lemons are covering each piece. Cover the skillet and cook gently over low-medium heat for 5 minutes or until chicken reaches internal temperature of 165°F.
- Serve with brown rice or quinoa.