Quick and Easy Lemon Chicken Recipe
When I first decided to move off campus my senior year and have an apartment of my own, I was excited because I’d finally have an entire kitchen to myself, not just a refrigerator, microwave, and an oven that I shared with my whole dorm building. But then I spent the whole first semester making some type of pasta every night and wishing that I actually knew how to cook more. Second semester I vowed to to try new recipes. I found a recipe for a lemon chicken, and now it’s my go-to dish.
It’s so easy to just stock up on chicken in the freezer, and when I know I won’t have much time or I have nothing else to make, I take the chicken out in the morning to thaw it, and make this dish for dinner. It’s super easy and not too expensive. I’m usually cooking for myself and my boyfriend so the serving size might be too big for one person, but all you need to do is just change the amount of ingredients. Or make extra! You’ll have something to eat for lunch for the next couple of days. Leftovers are always a good way to save money.
The ingredients are:
- 1/4 cup of capers, rinsed.
- 4 skinned, boneless chicken breasts halves. I usually get thin chicken breasts or chicken cutlets because they’re small and cook faster, and I don’t have to worry about halving them.
- 1/4 cup of lemon Juice
- 3 tablespoons of unsalted butter
- 1/3 cup of flour
- Salt and Pepper
- 1/2 cup of white wine
- 3 tablespoons of vegetable oil
Now the recipe says to preheat the oven to 200 degrees, but I usually skip over that step. The chicken won’t go cold after only a few minutes. Season the chicken to your taste, and dredge it through the flour.
On the stove, heat 2 tablespoons of the oil and one tablespoon of the butter on a skillet over medium high. Again, if we’re being honest here, I don’t usually measure out the oil, I just pour whatever looks right. Add two of the chicken breasts, or as many of the chicken that you can fit, and cook until browned on both sides, about three minutes each. You want to make sure it’s fully cooked.
If you still have more chicken left to cook, put another tablespoon of oil, and a tablespoon of butter into the skillet and cook.
Now for the sauce. Add the lemon juice and wine to the same skillet. If you don’t have wine available, I have used water before, and it didn’t come out too horrible. Bring that to a boil, stirring occasionally, until it thickens, about 5 minutes or s, and take it off the heat. Then add a tablespoon of butter and the capers, stirring until the butter melts. Season to taste, and pour it over the chicken to serve.
Now I usually just serve it with boxed mashed potatoes, but you can get creative. And then you have a great dinner in about 15 minutes!
The recipe is from the All You Cookbook Delicious on a Dime and can be found here. Picture taken from here.
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