Karen’s Weeknight Lemon Chicken
Apr 09, 2020, Updated Dec 22, 2024
In the style of French “Francaise” ~ this is an updated version, a recipe every cook should master!
Easy to make gluten free and for Passover using matzo cake meal.
The chicken is very tender, coated with a zesty lemon butter sauce.
Francaise or Piccata?
The difference between the two is for Francaise, the chicken breast is first dipped into a beaten egg mixture, then floured before being cooked. No capers.
Both are then simmered in a lemony butter sauce.
The piccata sauce usually includes capers ~ I am adding lots of sliced garlic and freshly cut chives. So, my version is leans in-between the methods!
This is one of those recipes every cook should master.
I have taught all my kids to make this one – and I love when they send me photos of their creations.
- The method starts with tenderizing the chicken in egg and milk (or milk substitute.)
- Then, using tongs the chicken gets a quick drench in flour and in it goes into a hot skillet. Lightly brown on both sides, then remove to a baking pan – the chicken will fully cook after it is topped with the delicious and zesty lemony sauce.
- Now – learn how to correctly make a classic reduction french-style sauce.
- Wine, lemon juice and chicken stock are reduced, a cornstarch slurry is whisked in – to thicken, emulsify- and keep the butter content at bay.
- To finish, cold butter is whisked in – the the sauce is poured over the chicken, covered and baked until very tender and cooked through.
- I love to garnish with blackened lemons (see recipe!) and scatter with fresh cut chives – which are now growing in my garden.
The recipe makes 8 chicken breasts; 4 large ones are cut horizontally. The dish reheats well – so a delicious “leftover meal!”
Enjoy this timeless recipe (you’ll make again and again!!)
Karen
Karen’s Weeknight Lemon Chicken
Equipment
- 1 12" skillet
Ingredients
- 4 whole boneless chicken breasts, trimmed, about 6 oz. each (will cut each in half horizontally)
- 1 large egg
- 1/2 cup milk, or milk substitute
- 1/2 cup rice flour (an use regular flour) , or matzo cake meal for Passover** Rice flour is gluten free.
- 1 tablespoon unsalted butter
- 1 tablespoon neutral oil*
- 5 cloves fresh garlic, peeled and thinly sliced
- 1/3 cup dry white wine
- 1 1/4 cups chicken stock, preferably homemade
- 3 tablespoons fresh lemon juice
- 3 pinches turmeric
- 2 teaspoons cornstarch – mixed with 1 tablespoon of water
- 4 tablespoons unsalted butter, cold, I use Organic (no natural flavoring)
- 1/2 teaspoon sea salt
- 1/8 teaspoon fresh cracked black pepper, can use white pepper
- 2 tablespoons fresh chives, cut 1/2″ lengths
- 8 slices lemon, see below tips how to blacken
Instructions
- Preheat the oven to 350 degrees. On a cutting board, lay the chicken breast flat, cut in half horizontally.
- Whisk egg and milk in a medium sized bowl. Add the chicken pieces; you will have 8. Combine well, cover and refrigerate at least 30 minutes (or up to 12 hours.)
- Place the rice flour on a 8″ plate. Add 1 T. oil and 1 T. butter to a large skillet (seasoned cast iron is great), set heat to medium-high. With tongs, remove a chicken breast from the egg mixture. Dip the chicken in the flour, one side, then the other. TIP: you do not need to totally coat.
- Add to skillet, repeat with remaining chicken. (Depending on pan size; you can cook 8 at a time, or 4 at a time in 2 batches.) Cook on first side until golden brown on bottom, then turn over with tongs. (Add just a bit more butter and oil if necessary.) Sprinkle with a few pinches of salt and pepper all over. Cook on the second side until just golden – remove to an oven baking dish to fit; 9″ x 13″. The chicken will not be totally cooked through – but will fully cook in the oven when the lemony sauce is added.
Make the Lemony Sauce:
- In a small bowl mix 2 teaspoons cornstarch with 1 tablespoon water, set aside. Add 1 tablespoon of butter to the skillet, set to low heat. Add the sliced garlic and sauté for a few minutes until softened and just a bit golden. Add the wine, chicken stock, lemon juice and turmeric and bring to a boil, whisking.
- Reduce to a simmer and cook 3 minutes to reduce slightly. Raise heat to high, when bubbles, whisk in the cornstarch mixture – will thicken, keep whisking!
- Over LOW heat add the COLD butter with a whisk and combine swirling the butter into the sauce to emulsify – will flavor and slightly thicken the sauce. Season sauce with 1/2 t salt and 1/8 t. pepper.Pour over the chicken in the baking pan.
- Cover tightly with heavy foil and cook until chicken is tender and cooked through, about 15 – 20 minutes. Serve with Blackened Lemon and Fresh Cut Chives.
Blackened Lemons: (option)
- Heat a skillet, preferably cast iron with a little neutral oil. Raise heat to medium- high. Cut lemon slices 1/2″ thick. Add to skillet, press down. Cook until VERY golden brown – do not move them around, let develop color! Remove, and serve over chicken blackened side up. Squeeze the juice from these lemons when eating – adds extra lemon essence!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks delicious! I will make this for Passover.