One reason that I love writing this blog is that I’m able to share recipes that may be considered “run-of-the-mill” and explain exactly why they are so not “run-of-the-mill.” Point in case: Lemon Chicken. I feel like everyone is so bored of lemon chicken right now. Even Wal-Mart and Target sell jumbo bags of frozen lemon chicken because it’s so…standard.
Standard isn’t good. Nuh-uh.
How can chicken be standard when its braised in garlic, shallots, herbs and even…honey? How can chicken be standard when its cooked underneath steamed lemon slices? How can chicken be standard when you add a quarter-cup of sour cream to an already-perfect, citrusy sauce?
It can’t, it can’t, and it can’t.
Lemon Chicken! – adapted from an online recipe contributed by a home cook
4 boneless, skinless chicken breasts
2-3 shallots, peeled and minced
2-3 garlic cloves, peeled and minced
2 tsp dried thyme
12 oz chicken broth
3 TBS fresh lemon juice
4-6 lemon slices
1 TBS honey
1/4 sour cream
1. Using a meat pounder, pound chicken to 1/4-inch thickness. Pat dry with paper towel and season with salt and pepper. Heat a bit of olive oil in large pan; cook chicken on each side for several minutes until browned. Transfer to a plate.
2. Reduce heat to medium and add a bit more olive oil if needed. Add shallots to pan and cook 2 minutes. Add garlic and thyme, cook for 1 minute. Stir in broth, lemon juice, and honey. Return chicken to pan. Simmer 10 minutes. Add lemon slices to pan and cook 5 additional minutes or until chicken is cooked through.
3. Remove chicken from pan. Increase heat to high and boil sauce for several minutes, until thickened. Remove sauce from heat, add sour cream, and season with salt/pepper. Pour sauce over chicken and serve.