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
In the style of French “Francaise” and “Piccata” ~ this is an updated version, a recipe every cook should master!
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
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
I add a cornstarch slurry to stabilize the sauce, thicken – keeps the butter content lower.
For Passover: Use equal amounts potato starch for cornstarch, and margarine for butter. I recommend Mikoko’s Creamery Vegan Butter and Earth Balance Buttery Sticks, they are Kosher, yet not certified Kosher for Passover.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 330kcalCarbohydrates: 26gProtein: 7gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 91mgSodium: 432mgPotassium: 248mgFiber: 1gSugar: 4gVitamin A: 627IUVitamin C: 14mgCalcium: 69mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Looks delicious! I will make this for Passover.
Hi – wanted to let you know this is my favorite chicken dish.
I make it as written, and last night made for Passover.
It was fabulous, my company ate every bite.
I used matzo meal coat the chicken and vegan butter instead of regular.
Marinated the chicken 3 hours. Very tender, and the sauce is just great.
Perfect to make for a crowd as I reheated covered and cooked at 325.
I even made the blackened lemons! Thanks… the best.
Well thank you Aimee for your comprehensive review! and – for taking the time to write it.
I make this often, very versatile. So happy to hear your company enjoyed it.
Perfect for a weeknight meal (reheats great for the next day) – and as you pointed out perfect for company. 😀Karen
Really loved this lemon chicken. Came out better the second time I made it.
Very lemony, not too saucy but with ample sauce. The cold butter added to the sauce made it velvety, but learned not to do this at high heat. My family stays 5 stars.
Hi Bettina – Thank you for your 5 star review! Happy you loved the recipe and technique.
😀Karen