Lemon Chicken
| Submitted by: Mark Itskowitch, Communication BA, 1990 | Servings: 4 |
|---|
I love to cook and started cooking while at UB! My friend and I would workout at the gym on the main campus, or more likely on cage at Main Street! Then we would grab groceries and cook. I’d call my mom and ask, “hey mom, how did you make that meatloaf?” It just kept going. Today I make Chinese dishes like homemade dumplings and Mapo Tofu, Thai dishes like Chicken Green Curry, Larb Salad, Cashew Chicken, Spicy Peanut Noodles with Chicken, and more!
Ingredients
| 1-1 ½ lbs chicken breasts | ¾ cup chicken stock | Salt and pepper |
|---|---|---|
| 4 lemons | Flour | Cornstarch |
| Butter | Olive oil | Capers, optional |
| Parsley, optional |
Instructions
- Filet the chicken into thin cutlets and trim the fat.
- Place parchment paper over the chicken breasts and tenderize them.
- Salt and pepper both sides
- Dip the chicken in flour
- In a pan over medium heat, 2 tbsp of olive oil and 2 tbsp of butter. Place your floured chicken in the pan and cook for two minutes.
- Flip the chicken, add in another 2 tbsp of olive oil and 2 tbsp of butter, and cook for an additional two minutes. Remove the chicken.
- Reduce the heat to a simmer, add the juice of three lemons and your chicken stock. Slice the remaining lemon, and add it to the pan. Add two tbsp of olive oil, 2 tbsp of butter, and a cornstarch slurry to thicken the sauce.
- Serve and enjoy!
