Lemon Butter Chicken (Print Version)
# Ingredients:
01 -
2 chicken breast fillets (about 250g / 1/2 pound each)
02 -
Salt flakes and black pepper
03 -
1 tablespoon olive oil
04 -
1 tablespoon salted butter
05 -
1 golden shallot, finely chopped
06 -
2 cloves garlic, finely chopped
07 -
3/4 cup chicken stock or broth
08 -
3 teaspoons gelatin or 1/2 teaspoon glucomannan powder
09 -
1 teaspoon fresh thyme leaves
10 -
1 teaspoon finely grated lemon zest
11 -
3 tablespoons lemon juice
12 -
Lemon slices and freshly chopped parsley to serve
# Instructions:
01 -
Slice each chicken breast fillet in half lengthwise to create thinner pieces. Season both sides generously with salt flakes and freshly ground black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Working in batches if needed, cook each piece of chicken until golden brown and cooked through (internal temperature of 165°F). Remove chicken from the pan and set aside on a plate.
03 -
Add butter to the same pan. Once melted, add the chopped garlic and shallot, sautéing until the shallot becomes translucent (about 2-3 minutes).
04 -
Pour in the chicken broth or stock, sprinkle in the gelatin, and add the fresh thyme leaves. Bring to a simmer while scraping any browned bits from the bottom of the pan. Cook for 3-4 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.
05 -
Stir in the lemon zest and fresh lemon juice. Return the chicken to the pan and cook until heated through. Serve topped with lemon slices and freshly chopped parsley.
# Notes:
01 -
For a thicker sauce, you can add a little more gelatin.
02 -
This recipe uses gelatin instead of flour for a gluten-free, low-carb thickener that creates a silky smooth sauce.