Lemon Butter Chicken

It sounds like a heavy sauce but the lemon does a good job to give this dish a lovely refreshing finish. Serve with a roll or slice of baguette.

Recipe By: Louise-Marie-Anne (https://cookbuzz.com/kitchen/418)
Serves 2 Prep: 15 min Cook: 20 min

Ingredients

Chicken thighs 2
Salt & pepper as required
Paprika 1 tbsp
Kale 2 handfuls
Butter 3 tbsp
Garlic 3-4 cloves
Lemon juice 1/2
Chicken stock 150ml
Double cream 150ml
Parmigiano reggiano 3-4 tbsp
Rosemary sprig 1
Lemon slices 4

Method

1
Boil the kale for 3 minutes then drain.
2
Season the chicken with the salt & pepper and paprika and rub in by hand.
3
Put 2 tbsp butter in a frying pan on high heat. Add the chicken skin side down and fry for 6 minutes until nicely browned all over. Remove to a plate.
4
Remove the oil from the pan and add 1 tbsp more butter, the finely chopped garlic, the kale from Step 1, the lemon juice and the double cream.
5
Add the chicken stock and Parmigiano reggiano and rosemary and stir lightly. Return the chicken from Step 3 to the pan and mix with the sauce.
6
Transfer Step 5 into an oven dish and lay the lemon slices on top. Put in a preheated oven 200C for 20 minutes. Transfer to a serving dish and enjoy!

Tips & Note

Lemon Butter Chicken

It sounds like a heavy sauce but the lemon does a good job to give this dish a lovely refreshing finish. Serve with a roll or slice of baguette.

Recipe By: Louise-Marie-Anne (https://cookbuzz.com/kitchen/418)

Serves 2

Prep: 15 min

Cook: 20 min

Ingredients

Chicken thighs 2
Salt & pepper as required
Paprika 1 tbsp
Kale 2 handfuls
Butter 3 tbsp
Garlic 3-4 cloves
Lemon juice 1/2
Chicken stock 150ml
Double cream 150ml
Parmigiano reggiano 3-4 tbsp
Rosemary sprig 1
Lemon slices 4

Lemon Butter Chicken

Recipe ID :2317 Posted on 23 JAN 2017

Serves 2

Prep 15min
Cook 20min
views 1,489
printed 0

saved 0

It sounds like a heavy sauce but the lemon does a good job to give this dish a lovely refreshing finish. Serve with a roll or slice of baguette.

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Ingredients

Print Ingredients Email Ingredients
2
as required
1 tbsp
2 handfuls
3 tbsp
3-4 cloves
1/2
150ml
150ml
3-4 tbsp
1
4

Method

Prep
15min
Cook
20min
1
Boil the kale for 3 minutes then drain.
2
Season the chicken with the salt & pepper and paprika and rub in by hand.
3
Put 2 tbsp butter in a frying pan on high heat. Add the chicken skin side down and fry for 6 minutes until nicely browned all over. Remove to a plate.
4
Remove the oil from the pan and add 1 tbsp more butter, the finely chopped garlic, the kale from Step 1, the lemon juice and the double cream.
5
Add the chicken stock and Parmigiano reggiano and rosemary and stir lightly. Return the chicken from Step 3 to the pan and mix with the sauce.
6
Transfer Step 5 into an oven dish and lay the lemon slices on top. Put in a preheated oven 200C for 20 minutes. Transfer to a serving dish and enjoy!
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