I absolutely LOVE when Jim says he wants something to eat. I take it as a challenge. A couple months ago I received the “I want something lemony and garlicy and chickeny”. So I toss something together and he says “write that one down”. Excitedly, I write it down. Wait about a week or 2 and try it again. When it’s just as yummy during the repeats, I get giddy.
Well, it is about high time I post the Garlic Lemon Chicken recipe!! I’m sure if you choose to Google search, you might end up with something extremely similar BUT I like mine (with my amazing commentary) so in case you are daring enough to try it… here goes!
- 3 chicken breasts (I go to BJs and buy theirs – $1.99 a pound or less)
- extra virgin olive oil (for the pan – I have a spray bottle where I add my own)
- garlic salt (I use a grinder with sea salt and garlic together – from BJs)
- pepper (yup – the kind in the grinder from BJs – see the theme here?)
- flour (enough to coat chicken) plus 1 tbsp for sauce set aside
- 1 lemon (you’ll be zesting and juicing)
- 1/2 small vidalia onion minced or small dices (or any sweet variety will do but I can’t guarantee it’s deliciousness)
- 1/2 tbsp parsley (I never have fresh parsley but if you do – have at it – you just might need a little more – I think dry is a tad more potent, although I swear I never taste it and only use it for aesthetics!)
- 5 garlic cloves minced (if you don’t like garlic as much as me, you might want to dial this back some and just go with the lemon and 2 cloves maybe. Oh and if your garlic turns blue-ish green from the lemon, it’s the acidic combination of ‘semi’ fresh garlic aka slightly older but still edible and lemon. It will not kill you. It’s just a mind over blue/green matter at that point. Still tastes just as good. Garlic doesn’t usually turn colors… just a warning in case you ever see it. However if black – likely burnt and needs to start all over again.)
- 1 cup water (if you want to add more later – that’s okay – I like the sauce thick)
- 1 tbsp Minor’s chicken base (I LOVE this stuff and I also grab this from BJs – I’m like a BJs ad – they should pay me.)
- 1/3 stick of butter
- Clean chicken breasts of all fatty parts and other parts that don’t look delicious (like veins). Cut the breasts into about fists size pieces. See my photo for my sizes. A fist was the best I could come up with!
- Season the chicken breasts with the garlic salt and pepper.
- Coat the breasts with flour (easiest to place in a shallow bowl or shake it up in a plastic Ziploc baggy).
- Spray 1-3 squirts (or probably 1-2 tbsp) of olive oil into frying pan. Heat pan on medium to high heat. Usually 3 minutes.
- Once heated (oil should sizzle when food is placed) toss in onion and stir around for 2 minutes. Remove and place in bowl. You’ll add these back in when you place the rest of the liquid in.
- Spray with oil if none is left in the pan. Place all breasts and leave alone for 5 mins. Then flip again for 5 minutes. Flip again for another minute and make sure your heat is lowered now to a low medium. Your chicken should be close to no pink by now. If not, cook a smidgen longer.
- Toss the butter into the frying pan. (I take the 1/3 stick and cut into 4 pieces and spread strategically around the pan).
- While the chicken breasts are cooking on low medium heat, it is time to get ready for the sauce. In a small bowl (I use a Pyrex measuring cup) combine water, chicken base, minced garlic cloves, zest of 1 lemon, juice of 1 lemon, parsley, flour and mix together.
- Toss the lemon halves in the frying pan.
- Gently pour mixture over the chicken and add onions back to pan.
- Reduce heat to a simmer and let sit for 10 minutes until chicken is fork tender and fully cooked through.
I usually serve with homemade pasta.
Enjoy and make sure you comment any variations! I’d love to hear them.