Ginger Lemon Chicken

Prep Time 15

Cook Time 25

Servings servings

Calories 481kcal

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

US Customary - Metric

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