Would you like a recipe fast enough for weeknights yet fancy enough for guests? Lemon and herb chicken is a recipe for that. In 25 minutes you’ll have a great-tasting chicken recipe on your table. With chicken recipes, a good pairing is a white wine. Remember to choose a wine you enjoy drinking. I prefer a slightly sweet wine like a chardonnay or Moscato. By all means, if you prefer a dry wine, use one you enjoy.
Lemon: Use both the zest and the juice for that wonderful lemon flavor.
Herbs: Dill, parsley, and basil get added at the end of the recipe. If there is one you don’t like, don’t use it. Using just two of the three herbs will be just fine.
Salt and pepper: Add to the flour; this will help the flavors blend.
Serve over rice. A rice and broccoli recipe can be found here.
Ingredients
Equipment
Method
- Zest the lemon and set aside.
- Chop up the herbs and set aside.
- Cut the chicken thighs in half thickness wise. Set aside.
- Place flour in a shallow bowl and dredge chicken thighs.
- Heat oil in the frypan over medium high heat and sauté the dredged chicken thighs for about 5 minutes per side until golden brown.
- Remove sauteed chicken from the frypan, set aside.
- In the hot frypan add wine and heavy cream and lemon zest and juice. Bring to a boil and simmer until sauce thickens; about 2-3 minutes.
- In the frypan add herbs to the sauce and mix well.
- Reintroduce chicken and spoon sauce over chicken. Garnish with lemon slices and serve.
