Lemon Chicken

I am a new cook and I created this recipe for my boyfriend who loved his mother's lemon butter chicken to death but it was a bit heavy on the butter for me. My compromise utilizes half a stick of butter and has great flavor. Serve this over rice for an amazing dinner! Great leftovers too!

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 390 Calories

Ingredients

• ¼ cup water
• 1 tablespoon cornstarch
• 3 tablespoons olive oil
• 1 pinch salt and ground black pepper to taste
• 1 (14.5 ounce) can chicken broth
• 4 cloves garlic, sliced
• 1 medium yellow onion, diced
• 3 each shallots, sliced
• ½ stick unsalted butter, divided
• 4 each skinless, boneless chicken breasts, cut into bite-sized pieces
• 3 each lemons, zested and juiced

Recipe Instructions

Step 1

Heat olive oil in a deep skillet over medium heat. Add onion, shallots, and garlic; cook and stir until onion becomes translucent, about 5 minutes. Add 1/2 of the butter.

Step 2

While onion mixture is cooking, season chicken thoroughly with salt and pepper. Add chicken to the skillet and toss to coat. Add the zest and juice of 1 lemon. Stir until chicken becomes opaque. Season with pepper again and add remaining lemon zest and juice.

Step 3

Pour in chicken broth and remaining butter; stir, cover, and let simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes.

Step 4

Mix cornstarch with 1/4 cup water and stir into the skillet. Cook over medium-low heat until sauce thickens, about 5 minutes.