lat. Citrus limon
This well known fruit is a species of small evergreen tree in the flowering plant family of Rutaceae. The distinctive sour taste of the fruit juice makes lemon a key ingredient in many drinks and foods.
History and Origin
The origin of the lemon is still unknown, though they are thought to have first grown in Assam, Burma or China. A genetic study indicated the lemon to be hybrid between sour orange and citron.
Lemons entered Europe in southern Italy some time around the second century AD, during Ancient Roman times. However, it was not widely cultivated.
Lemon is an excellent source of vitamin C, an essential nutrient that protects the body against immune system deficiencies. It containes pectin fibre, very beneficial for colon health as well as a powerful antibacterial.
This simple lemonish flavor addition dosent overpower the dish,
and allows the natural flavor of
the chicken to shine.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
4 skinned and boned chicken breasts (about 1 1/2 lb.)
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
4 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup chicken broth
1/4 cup lemon juice
8 lemon slices
1/4 cup chopped fresh flat-leaf parsley
Garnish: lemon slices
- Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet.
- Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
- Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat.
- Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done.
- Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.
- Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
- Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts.
- Pour sauce over chicken. Serve immediately. Garnish, if desired.
Tips and notes
This chicken dish would pair well with sautéed asparagus, green beans (haricots verts), or even broccoli.
Recipie from: myrecipes.com