Creamy Lemon Chicken

Creamy Lemon Chicken

from itsnotcomplicatedrecipes.com
27 min

Creamy Lemon Chicken is the perfect meal for busy weeknights. The delicately flavoured chicken tenderloins are cooked in a frying pan, then bathed in a garlic flavoured, creamy sauce, brightened by the tang of lemon juice and zest. It’s simple, it’s comforting and a delicious meal that the family will love.

Ingredients

  • 500 g (1.1 lb) chicken tenderloins
  • 1/4 cup (40 g) all-purpose/plain flour - use gluten-free if needed
  • sea salt and freshly ground black pepper - to season to the flour
  • 2 tsp dried oregano
  • 1 tbsp butter (See Note 1)
  • 1 tsp extra virgin olive oil
  • 1 tbsp butter (See Note 1)
  • 2 large garlic cloves - minced
  • 1 cup (250 ml) heavy whipping/thickened cream (See Note 2)
  • 1-3 tsp lemon zest - loosely packed, add to taste (See Note 3)
  • 2-4 tbsp (40-80 ml) lemon juice - freshly squeezed, add to taste (See Note 4)
  • 1/4 cup flat-leaf parsley - finely chopped
  • sea salt and freshly ground black pepper - to taste (See Note 5)

Directions

  1. 1

    Have all your ingredients prepared before you start to cook.There is a small, white, tough tendon at the end of the chicken tenderloin. You will need to remove it with a sharp knife or a pair of scissors. There’s no need to remove it all; the tendon inside the meat is very thin and you won’t notice it after cooking but it is important to remove the larger, thicker piece.  Don’t try to pull it out or the meat may fall apart.

  2. 2

    Pat the chicken dry with some paper towel. On a large plate, mix the flour, the dried oregano and some salt and pepper. Toss the chicken in it so it is well coated. Tap off any excess flour.

  3. 3

    Heat one tablespoon of butter and the olive oil in a large frying pan over medium-high heat.

  4. 4

    Add the chicken and cook for 2-3 minutes per side or until just cooked through.Remove the chicken and set it aside on a plate.

  5. 5

    Add the remaining one tablespoon of butter to the same pan and add the garlic, cooking for 1-2 minutes, being careful to not let the garlic burn.

  6. 6

    Add the lemon juice and scrape the bottom of the pan with a spoon to get all the flavour.

  7. 7

    Add the zest and the cream, and mix. Simmer for three minutes.

  8. 8

    Return the chicken to the pan and cook for a further 2-3 minutes or until the sauce starts to thicken slightly. (It will thicken more as it stands.)

  9. 9

    Add the parsley and season well. Serve immediately.