Chicken in a Lemon Pan Gravy

This is a weeknight easy meal with special occasion taste. Chicken breasts are coated in seasoned flour and cooked in a mixture of butter and oil and finished with a simple but tasty lemon and herb pan gravy.

Chicken in a Lemon Pan Sauce

For chicken
  • 4 chicken breasts pounded to an even thickness
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1-2 tablespoons oil
  • 1-2 tablespoons butter
For the gravy:
  • 1 clove of garlic, minced
  • the juice of one lemon
  • 1/2-1 cup of chicken broth
  • 1/2 teaspoon dried rosemary
  • salt and pepper to taste
for the chicken:

In a shallow dish mix flour, salt, and pepper. Coat chicken on both sides. In a non reactive skillet heat 1 tablespoon each of the oil and butter over medium heat until hot. Cook chicken, in batches in necessary, until browned on both sides and cooked through. Remove from skillet and keep warm.

To make the gravy:

Sauté the garlic in the pan drippings. Add lemon juice, 1/2 cup chicken broth and rosemary. Bring to a boil, reduce heat to a simmer, and cook for several minutes until reduced by half. If you reduce gravy too much add some of the 1/2 cup chicken broth. Add chicken back to gravy. Season to taste with salt and pepper. Serve.

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  1. This sounds so good, and looks easy to prepare. Will definitely bookmark for Sunday supper. Thanks for another great recipe!!!!!

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