Creamy Lemon Butter Chicken
Ingredient List
| Ingredient |
Quantity |
Units |
| Chicken |
10 |
Ounce |
| Lemon |
1 |
Each |
| Tuscan Heat Spice |
1 |
Tablespoon |
| Stock Concentrate |
|
|
| Sour Cream |
2 |
Tablespoon |
| Butter |
1 |
Tablespoon |
| Water |
1/4 |
Cup |
| Oil |
|
|
| Salt |
|
|
| Pepper |
|
|
Ingredient List - Tuscan Heat Spice
| Ingredient |
Quantity |
Units |
| Basil |
4 |
Part |
| Rosemary |
2 |
Part |
| Oregano |
2 |
Part |
| Garlic Powder |
2 |
Part |
| Low Heat Cayenne |
1 |
Part |
| Ground Fennel |
1 |
Part |
Cooking Time:
Total Time: ##-## Minutes
Prep Time: 5 Minutes
Cook time: 15-20 Minutes
Servings:
2
Instructions
Step 1: Prep
Butterfly or flatten chicken to 1-inch thick.
Quarter lemon
Combine spices for Tuscan Heat Spice Blend.
Note: Recommend 1 part = 1/4 teaspoon.
Preheat pan on stovetop over medium heat.
Step 2: Cook Chicken
While pan preheats, pat chicken dry with paper towels.
Season with salt, pepper, and remaining Tuscan Heat Spice.
Heat a large drizzle of oil in a large pan over medium-high heat.
Add chicken and cook until browned and cooked through, 3-5 minutes per side.
Turn off heat; transfer chicken to a plate.
Wipe out pan.
Step 3: Make Sauce
Heat pan used for chicken over medium-high heat.
Add remaining stock concentrates, 1/4 cup water, and a squeeze of lemon juice to taste.
Simmer until slightly reduced, 2-3 minutes.
Stir in sour cream and 1 TBSP butter.
Season with salt and pepper.
Turn off heat.
Recommended Pairings:
Mozzarella Zuchini Rounds
Scallion Couscous
Recipe inspired by: