Frango com limão e manteiga

Ingredientes

• 4 (5 oz) chicken breasts*, (pounded to an even 1/3-inch thickness)
• Salt and freshly ground black pepper
• 1/3 cup all-purpose flour
• 1 Tbsp olive oil
• 4 Tbsp unsalted butter, (sliced into 1 Tbsp pieces, divided)
• 1 1/2 tsp minced garlic
• 1/2 cup low-sodium chicken broth
• 3 Tbsp fresh lemon juice
• 1/2 tsp fresh lemon zest
• 1 1/2 Tbsp minced fresh parsley ((optional))

Modo de preparo

1. 1

   Season both sides of chicken with salt and pepper.

2. 2

   Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.

3. 3

   Heat 12-inch skillet over medium-high heat.

4. 4

   Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer.

5. 5

   Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.

6. 6

   Transfer chicken to a plate while leaving any little bit of excess oil in pan.

7. 7

   Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.

8. 8

   Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.

9. 9

   Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.

10. 10

    Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.

11. 11

    Recipe source: inspired by my Lemon Butter Salmon