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Momma sure likes cooking with butter... especially when it's the farm fresh kind. And hey, we never complain, because her dishes always turn out so tasty! One of our favorites she makes is called Momma's Butter Chicken. She seasons up some juicy chicken breasts, sears them to golden, crispy perfection (in butter of course), and serves them with the most delicious lemony-butter sauce you'll ever taste. She makes Momma's Butter Chicken all the time, and we get excited every single time. You've gotta trust momma! She knows what she's talking about!
Momma sure likes cooking with butter... especially when it's the farm fresh kind. And hey, we never complain, because her dishes always turn out so tasty! One of our favorites she makes is called Momma's Butter Chicken. She seasons up some juicy chicken breasts, sears them to golden, crispy perfection (in butter of course), and serves them with the most delicious lemony-butter sauce you'll ever taste. She makes Momma's Butter Chicken all the time, and we get excited every single time. You've gotta trust momma! She knows what she's talking about!
Ingredients
- 4 (5-ounce) chicken breasts pounded to 1/3-inch-thick
- salt to taste
- pepper to taste
- 1/3 cup all-purpose flour
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter divided
- 1 1/2 teaspoons garlic minced
- 1/2 cup low-sodium chicken broth
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon fresh lemon zest
- 1 1/2 tablespoons fresh parsley optional, minced, for garnish
Directions
- Season both sides of the chicken breasts with the salt and the pepper.
- Place the flour in a shallow dish.
- Dredge both sides of the chicken breasts, one at a time, in the flour.
- Heat a 12-inch skillet over medium-high heat.
- Add the olive oil and 1 tablespoon of the butter to the skillet and let the butter melt.
- Add the chicken breasts in a single layer to the butter mixture and sear until they are golden-brown on the bottom, about 4-5 minutes.
- Flip the chicken breasts and cook until they reach an internal temperature of 165 degrees F, about 4-5 minutes.
- Transfer the chicken to a plate and leave the excess juices in the pan.
- Reduce the heat to medium, add the garlic to the chicken juices, and sauté until it is just lightly golden-brown, about 20 seconds.
- Add the chicken broth to the garlic and use a wooden spoon to scrape the browned bits up from the bottom of the skillet.
- Add the lemon juice to the broth mixture and bring to a simmer.
- Reduce the heat slightly and let the sauce mixture simmer until the liquid reduces by about half, about 2 minutes.
- Add the remaining butter and the lemon zest to the sauce and stir until the butter melts.
- Place the chicken breasts in the skillet and spoon the sauce over them.
- Serve the chicken garnished with the parsley.
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