Tangy Pan Fried Lemon Chicken

Lemon Chicken. Sometimes life just needs to be easy therefore you can always rely on the combination of lemon and garlic when you have chicken. If you truly like to pucker up like me use a whole lemon- skin and all. I was inspired by the cooking method and ease of the chicken and artichoke dish. This dish takes all of 25 minutes and it feels fancy and free. The lemon caramelizes in white wine and the chicken fat turning into a lovely zippy sauce. If you like lemons, zing your way into this one.

Yield: 2

Author: The Salty Chilli

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Tangy Pan Fried Lemon Chicken

Prep time: 3 MinCook time: 30 MinTotal time: 33 Min

This is a quick and easy meal that packs a punch

Ingredients

• Two skin-on chicken breasts
• One large lemon slices into approximately 7 slices
• One tablespoon extra virgin olive oil
• Few sprigs of thyme
• Two crushed garlic cloves
• 1/2 cup white wine
• Feta cheese to garnishCoriander or parsley or other herbs to garnish

Instructions

1. Preheat oven to 200C/400F. 
2. Season the chicken all over with salt and pepper
3. On medium high heat in a heavy pan heat olive oil and cook chicken skin side down without touching for 8 minutes. 
4. Flip chicken over and cook for an additional 5 minutes. Set aside. 
5. Assemble the lemons in the pan and add garlic cooking for a few seconds until fragrant, put chicken back on top, add wine and thyme and put it in the oven until cooked. About 10-15 minutes.
6. Drizzle a touch of EVOO over everything, then drizzle sauce over chicken and top with crumbled feta. 
7. Garnish with more thyme and parsley/coriander.

Notes:

I have a very hot fan oven so you might need to adjust timings based on your oven. The done temperature for chicken is 165F/74C

Created using The Recipes Generator