Chicken with lemon sauce is a simple dish of pan seared chicken in a creamy lemon, wine and garlic sauce with mustard and parmesan cheese. I love all of those things, so was pretty much sold from the moment I first saw this recipe.
If I remember to do so, I always brine or marinade my chicken the day before when using boneless, skinless chicken breasts. It really insures that they are moist and flavorful and you don’t end up with dry, boring chicken.
I marinated my chicken for this recipe in some salt, pepper, garlic powder, and some true lemon. If you haven’t used true lemon (or lime or orange or grapefruit), it is basically crystalized juice and oil from the fruits. It is amazing in cocktails, but I also use it in place of lemon juice or zest sometimes in baked goods or marinades. You can also add it to your water for some fruit flavor and it has no sugar and no fake sweeteners. I love it.
The chicken is breaded in some flour and parmesan and pan fried until crispy and cooked through. The sauce is made in the same pan the chicken was cooked in and gets all the good flavorful bits cooked into it. I served this with asparagus and roasted potatoes because I thought the sauce would compliment them well.
Chicken with Lemon Sauce + Asparagus + Roasted Potatoes
Ingredients
For the chicken:
- 2-3 boneless chicken breasts halved horizontally and pounded thin
- 2 packets true lemon or a few tsp lemon juice
- 1/2 tsp garlic powder
- salt and pepper
- 1/2 cup flour
- 1/4 cup parmesan cheese
- 1 tsp garlic powder
- 1/4 cup oil
For the sauce:
- 1/2 cup dry white wine
- 4 garlic cloves minced
- 1 1/2 cup chicken broth
- 3/4 cup cream
- 1 tsp chicken powder
- 1 tsp mustard powder
- 1 cup grated parm
- 3 tbsp lemon juice
- 2 tbsp butter
Instructions
For the chicken:
- Halve the chicken breast horizontally and use a mallet to pound them out to about 1/4-1/2 inch thick. Sprinkle with salt, pepper, garlic powder and true lemon or lemon juice and marinate overnight or at least a few hours.
- Combine the flour, parmesan and garlic powder on a plate. Dredge the chicken pieces in this mixture.
- Heat oil in a frying pan over medium heat. Sear the chicken until browned on both sides and cooked through. Turn down the heat if it is getting too browned before being cooked.
- When cooked set aside while you make the sauce.
For the sauce:
- Add the wine to the hot skillet and scrape the browned bits up. Allow to reduce slightly and add the garlic. Over medium heat let this reduce by half.
- Add the broth, chicken powder, mustard powder and some black pepper. Let this simmer for a few minutes then reduce heat to low.
- Add the cream, whisking as you add it. Then add the lemon and parmesan while whisking slowly. Taste and adjust seasoning. Add the chicken to the sauce to warm up and then serve over pasta or with rice or vegetables.