Butter Chicken with Garlic and Lemon
This butter chicken with garlic and lemon is a practical, golden and very flavorful recipe, perfect for a special dinner or a quick meal. The chicken fillets are seasoned with salt and black pepper, lightly tenderized, coated in wheat flour and fried until crispy. Then they return to the skillet with a creamy sauce made with butter, garlic, chicken broth, oregano and lemon, becoming juicy and full of flavor.
Equipment
- cutting board For supporting the fillets during preparation.
- plastic wrap For covering the fillets before pounding.
- Meat mallet For lightly tenderizing the chicken fillets.
- Plate or bowl For holding the wheat flour and coating the chicken.
- skillet For frying the fillets and preparing the sauce.
- tongs or spatula For flipping and removing the fillets.
- spoon For stirring and spooning the sauce.
- Serving dish For reserving and serving the chicken.
Ingredients
- 2 chicken fillets
- salt to taste
- black pepper to taste
- wheat flour for coating
- oil for frying
- 2 tablespoons butter
- 4 large cloves chopped garlic
- 1 tablespoon wheat flour for the sauce
- 1 cup chicken broth
- 1 tablespoon oregano
- 1/2 lemon, juiced
Instructions
- Season the chicken fillets with salt and black pepper.
- Place plastic wrap over the cutting board, arrange the fillets and cover with another piece of plastic.
- Lightly pound the fillets with a meat mallet to tenderize the meat fibers a little.
- Coat the fillets in wheat flour, covering both sides well.
- Heat the oil in a skillet and add the fillets to fry.
- When golden on one side, flip and fry the other side until well browned and crispy.
- Remove the fried fillets from the skillet and set aside on a serving dish.
- In the same skillet, add the butter and use the flavors left on the bottom of the pan.
- Add the chopped garlic and sauté until golden.
- Add the wheat flour and mix very well to help thicken the sauce.
- Add the chicken broth and stir until a creamy sauce forms.
- Add the oregano and the juice of half a lemon, mixing well.
- Return the chicken fillets to the skillet and spoon the sauce over the top.
- Cook for a few minutes, just until the chicken absorbs the flavor of the sauce.
- Serve hot with the buttery sauce on top.
Video
Notes
Pound the fillets only lightly to tenderize without tearing the meat. Coat well in flour to create a golden layer and help the sauce cling better. Use the same skillet to prepare the sauce, as the browned bits on the bottom add more flavor. Add the lemon at the end to keep the taste fresh and balanced. Serve with rice, mashed potatoes, sautéed vegetables or salad.
Nutrition
Calories: 545kcalCarbohydrates: 28gProtein: 48gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 155mgSodium: 920mgPotassium: 720mgFiber: 2gSugar: 1gVitamin A: 420IUVitamin C: 10mgCalcium: 70mgIron: 3mg
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