Ingredients
- 2 large Chicken breast boneless skinless butterflied, see pro tips below
- 1/4 cup All-purpose flour
- 4 tbsp Canola oil
- 2 tbsp Butter
- 1.5 cups Chicken broth
- 2 tbsp Lemon juice or more if needed
- 2 tsp Cornstarch dissolved in an equal amount of water
- 6 tbsp Pickled ginger
- 4 slices Crusty bread toasted, or bread of your choice
- 4 tbsp Fresh parsley chopped, plus more for garnish
Instructions
- Preheat a large non-stick pan over medium heat.
- Season the chicken on both sides with salt and pepper. Then coat both sides well with flour.
- Once the pan is hot, add the oil and cook the chicken on both sides to deep golden brown to an internal temperature of 160 degrees using a thermometer. Then set aside on a cutting board. (if the chicken is thick, finish cooking to the internal temperature in a 350 degree oven so the outside doesn't burn before the inside is cooked).
- In the same pan melt the butter. Add the broth and lemon juice and simmer for 5 minutes to build flavor. Season with salt and pepper to taste. Adjust the lemon if needed. Slowly stir in the cornstarch mixture a little at a time until the liquid becomes thick and smooth. (If the sauce is too thick, thin it out with a little more broth, if too thin, continue simmering until it reduces to a creamy consistency.)
- Spoon the sauce over the chicken and top with ginger. Serve with bread. Garnish with parsley.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 481kcal | Carbohydrates: 48g | Protein: 21g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 772mg | Potassium: 495mg | Fiber: 2g | Sugar: 2g | Vitamin A: 531IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 3mg
Ginger Lemon Chicken
Ingredients
- 2 large Chicken breast boneless skinless butterflied, see pro tips below
- 1/4 cup All-purpose flour
- 4 tbsp Canola oil
- 2 tbsp Butter
- 1.5 cups Chicken broth
- 2 tbsp Lemon juice or more if needed
- 2 tsp Cornstarch dissolved in an equal amount of water
- 6 tbsp Pickled ginger
- 4 slices Crusty bread toasted, or bread of your choice
- 4 tbsp Fresh parsley chopped, plus more for garnish
Instructions
- Preheat a large non-stick pan over medium heat.
- Season the chicken on both sides with salt and pepper. Then coat both sides well with flour.
- Once the pan is hot, add the oil and cook the chicken on both sides to deep golden brown to an internal temperature of 160 degrees using a thermometer. Then set aside on a cutting board. (if the chicken is thick, finish cooking to the internal temperature in a 350 degree oven so the outside doesn't burn before the inside is cooked).
- In the same pan melt the butter. Add the broth and lemon juice and simmer for 5 minutes to build flavor. Season with salt and pepper to taste. Adjust the lemon if needed. Slowly stir in the cornstarch mixture a little at a time until the liquid becomes thick and smooth. (If the sauce is too thick, thin it out with a little more broth, if too thin, continue simmering until it reduces to a creamy consistency.)
- Spoon the sauce over the chicken and top with ginger. Serve with bread. Garnish with parsley.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 481kcalCarbohydrates: 48gProtein: 21gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 51mgSodium: 772mgPotassium: 495mgFiber: 2gSugar: 2gVitamin A: 531IUVitamin C: 16mgCalcium: 49mgIron: 3mg
Tried this recipe?Let us know how it was!