Saturday, March 28, 2009

Chicken in lemon butter sauce

Tonight, we had paillard of chicken fried in lemon and then thickened with butter.
We also had my world famous
chunky mediterranean pasta as a side.
Anyways, recipe follows.

  • paillard of chicken
  • a few good tablespoons of butter
  • juice of 2 large lemons

  1. Heat a large frying pan, spray on enough oil to lubricate.
  2. Place the paillards in gently, and seal well on both sides.
  3. Pour lemon juice over, and after bringing the lemon juice to the boil, add the butter. Reduce heat.
  4. Simmer for 2 minutes.

Serve the chicken with the sauce over the top, and some kind of mediterranean side dish (pasta, risotto, etc)

No comments: