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Lemon Chicken


I usually cook something easy during the week, either something in the crock pot or something that doesn’t require me to stay at the stove for a very ¬†long time. I as actually supposed to make this recipe on Sunday but we opted for something else. I had the chicken available and didn’t want to wait until the week-end to cook it. So today was the day. Plus, the kids were home. Our first snow day in Colorado. It wasn’t actually our first snowfall but I guess it was a bit too much during the night and all schools were closed for the day. And, I was done with my banking consulting work early this morning so I had plenty of time to cook something more tedious.¬†

I cook most of our meals from scratch but it doesn’t mean it’s diet food. It just means I know what’s in my food. If you are on a diet, please refrain from cooking this recipe because you will literally use a stick of butter by the time you are done pan frying the chicken cutlets and making the lemon sauce. This recipe is an adaptation from the lemon chicken on The first time I made it, there was barely enough gravy for one person. Enjoy!!!

Lemon Chicken
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 boneless chicken breasts
  • salt & pepper
  • ⅓ cup of all-purpose flour - I used gluten free for my gluten sensitive child
  • 7 tablespoons of butter, divided
  • 4 tablespoons of avocado oil, divided
  • 1 cup of chicken broth
  • ½ cup of freshly squeezed lemon juice
  • 8-12 lemon slices
  1. Cut each chicken breast in half lengthwise. On a cutting board, place chicken between 2 sheets of plastic wrap and flatten to ¼-inch thickness, using a rolling pin or flat side of a meat mallet.
  2. Sprinkle chicken with salt and pepper.
  3. Lightly dredge chicken in flour, shaking off excess.
  4. Melt 1 tbsp of butter with 1 tbsp of avocado oil in a large nonstick skillet over medium-high heat. Cook one full chicken breast (2 halves) in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 tbsp of butter and 1 tbsp of avocado oil and chicken 3 more times.
  5. Add broth, lemon juice, and 1 tbsp of butter to skillet and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet.
  6. Add the lemon slices.
  7. Remove skillet from heat and add the remaining 2 tbsp of butter and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.
Pair with your favorite pasta, veggies, or rice

***Use Organic Ingredients Whenever Possible***

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