Lemon Butter Chicken with Herbs
- Yield: Serves 4
Ingredients
Scale
- 2 chicken breasts, halved width-wise and pounded to half-thickness (see post for additional details) OR 8 to 10 chicken tenderloins
- Salt and pepper, as needed
- 1.5 to 2 TBSP Italian seasoning
- ½ tsp crushed red pepper flakes
- Olive oil, for cooking
- 1 TBSP chicken stock concentrate (such as Better Than Bouillon)
- Juice of ½ lemon
- ¼ cup sour cream
- 4 TBSP butter
- Suggested toppings/garnishes: Chopped scallions, watercress, microgreens
Instructions
- Pat chicken dry with paper towels. Combine the Italian seasoning with the crushed red pepper flakes. Season the chicken pieces with salt and pepper, and generously cover them on one side with the herb mixture. Really press the mix into the breasts to make sure it adheres.
- Add about 1 TBSP olive oil to a large skillet set over medium high heat and, when it’s hot, cook the chicken (herb side down first) until done; about 3 to 4 minutes per side. Transfer to a plate to rest for now, and don’t wipe out the pan (we want those herby, tasty drippings).
- Reduce the heat to medium and add another small drizzle of oil (a teaspoon or so). Add the stock concentrate, â…” cup water, and the juice of half a lemon. Stir and allow it to simmer for about 3 to 4 minutes. Stir in the sour cream and butter, season to taste with salt and pepper. Adjust anything as you see fit.Â
- Serve the chicken with the lemon butter sauce, either individually plated or family style, right from the skillet (as pictured). Top with chopped scallions and/or fresh watercress or microgreens for a fresh punch of flavor.