Kate's Cuisine

Nov 11 2011

Lemon Chicken


4 bone-in, skin-on chicken breasts $7.60
1 1/2 cups all-purpose flour $0.21
Zest of 2 lemons, divided $0.47
Juice of 2 lemons, divided $0.47
3 tablespoons olive oil $0.18
2 tablespoons butter $0.12
1/2 cup white wine $2.29
1 cup chicken stock $0.50
3 cloves garlic, sliced $0.03
2 tablespoons dried dill $1.57
Salt $0.01
Pepper $0.01

Total Cost    $13.46
Cost per serving $3.37

1.) Preheat oven to 400 degrees Fahrenheit. Rinse chicken and pat dry.

2.) In a medium-sized bowl place flour, zest of one lemon, salt and pepper. Mix lightly to combine. One by one, dredge chicken pieces through flour mixture so that all pieces are entirely coated.

3.) In a large skillet heat olive oil and butter over medium-high heat. When hot, shake off excess flour and add chicken, skin-side down, to the pan, making sure not to overcrowd them, cooking in batches if necessary. Cook chicken for 4-5 minutes until nicely browned. Turn chicken over, and cook on other side for another 4-5 minutes until that side is also nicely browned.

4.) When all pieces of chicken have been browned, remove from pan and transfer to a 9″ x 13″ casserole dish.

5.) Add the garlic to the skillet and stir to coat in the oil. Cook for about 30 seconds.

6.) To the pan add white wine and scrape browned bits from bottom of the pan.

7.) Turn heat down to medium and add lemon juice, chicken stock, zest of other lemon, salt, pepper, and dill. Stir and bring to a light simmer. Simmer gently for 3 – 4 minutes.

8.) Pour sauce in the skillet over chicken in the casserole dish and place in the preheated oven.

9.) Bake for 30-40 minutes until chicken is completely cooked through and skin of chicken is nicely browned.

10.) Remove chicken from oven and allow to rest for 5 minutes.

11.) Serve and enjoy

Read the Lemon Chicken review here

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