It’s stupid, it’s just weather, and everyone’s been hit hard this year (which is why I feel dumb ranting about it), but it’s SUCH a blow when Spring’s trying to take hold, and a wintery blast pops back up. To combat the cold (and my inevitable crabbiness), I made a bright, springy dish–Lemon Garlic Chicken.
This is the same as the Garlic-Lemon Pork I made once upon a time, but with chicken. I went nuts for this dish when I made it with pork tenderloin, and I went nuts again, because to me, there is nothing better than citrusy chicken. This was even better than the pork.
If I wasn’t trying to get back into drilling table manners into the bambino’s little head, I would’ve licked my plate, it’s that good.
Between sheets of plastic wrap or wax paper, pound the chicken breasts to about 1/4-inch thickness with a mallet. Season both sides with salt and pepper.
Zest one of the lemons, and combine it with the flour in a shallow dish. Thinly slice the other lemon, and set aside.
Heat the olive oil and 1 Tbsp. of the butter in a large skillet over medium-high heat. Dredge the chicken in the flour, and cook until nicely browned, about 5 minutes per side. Transfer to a plate, and tent with foil to keep warm.
Reduce the heat to medium, and melt the other Tbsp. of butter. Add the garlic and cook for about 30 seconds, being careful not to let it burn. Stir in the chicken broth, scraping up any browned bits, and cook until reduced by half.
Return the chicken with any juices to the pan, along with the lemon slices, and cook until the sauce has thickened (2-3 minutes). Squeeze the juice from the zested lemon and add the juice to the pan. Season with additional salt and pepper before serving.