We found yet another way to make an easy and oh so delicious chicken dinner this past week. My son, Nick, actually made this from a recipe he found and we adapted slightly.
He’s been practicing cooking more, and is getting really good (at breakfast and chicken at least!).
He will soon be moving out, and I am trying very hard not to be sad. I am trying to focus on the fact that we have done a great job in raising our boys to be independent, competent men who have found wonderful partners to share their lives with.
Both of my boys know how to cook and are very handy. They are smart and kind and generous. (I’m not partial at all – right?!) They both have found amazing women who are just right for them, and who we love dearly.
Back to the point…. Chicken!
Here is another Winner Winner Chicken Dinner we hope you will try.
Lemon Butter Chicken
- 2 lbs boneless skinless chicken breasts and/or thighs
- 1 stick butter
- 4-6 cloves garlic, finely minced
- Juice of 3 lemons
- Zest of 1 lemon
- 1/2 cup Half and Half, Milk, or Cream
- 1 pt cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- Salt & Lemon Pepper to taste
- 2-3 Tbsp olive oil
- Cooked Rice to serve with it (I love Jasmine)
Season chicken with salt and lemon pepper. Heat olive oil in large skillet. Add chicken and sear until golden and cooked through, about 5-7 mins. per side depending on thickness. Transfer chicken to a plate and make the sauce.
Add butter to pan drippings and let melt. Add garlic and stir until fragrant, about 1 minute. Add lemon juice and zest and half and half. Bring to a simmer. Add cherry tomatoes and basil. Simmer until thick, about 5 minutes. Add chicken back to sauce and coat. Serve over rice.
I’m sure we will be making this one again.
Cheers & Hugs,