Lemon Butter Chicken With Tarragon – The flavor of lemon pairs so well with chicken. It’s one of those flavor combos of which I never grow tired. This skillet lemon butter chicken comes together with ease and it’s amazing how much it compares to a restaurant quality entree. You can serve it with rice pilaf or pasta and a simple salad and it becomes a 30 minute meal.
The flour coating is seasoned with lemon pepper which gives a real boost to the lemon in this dish. It’s dredged in a light coating and not a heavy breading you might associate with fried chicken. Serve this lemon butter with a side of my teriyaki rice pilaf with mushrooms and peas, with fettuccine Alfredo or perhaps my grilled garlic rosemary smashed potatoes. So many choices, so little time.
I love serving restaurant quality meals at my own kitchen table. And, for a lot less money. This skillet chicken is so easy and packs a lemon laced punch of flavor that’s easy enough for a weeknight meal but tasty enough for company.
Lemon Butter Chicken With Tarragon
Ingredients
- 6 6 oz chicken breasts
- 1/2 cup all-purpose flour
- 2 tsp lemon pepper
- 1 tsp garlic salt
- 1/2 tsp onion powder
- 1 large lemon sliced
- 4 Tbsp butter divided
- 2 Tbsp lemon juice
- 1/3 cup chicken stock
- 2 Tbsp fresh tarragon
Instructions
- Place the chicken cutlets between 2 pieces of plastic wrap. Pound to 1/2 inch thickness.
- On a plate, mix together the all-purpose flour, lemon pepper, garlic salt and onion powder. Coat the chicken pieces with the seasoned flour.
- Heat 1 Tbsp of butter and a couple of drizzles of olive oil in a large skillet. Fry the chicken in batches [ 3 pieces at a time] for 2-3 minutes per side until golden. Remove to a platter. Repeat 1 Tbsp butter and a couple of drizzles of olive oil for the second batch.
- Place the lemon slices in the pan and brown on both sides. Remove from the pan.
- Add the remaining 2 Tbsp butter, chicken broth, lemon juice and chopped tarragon to the pan to deglaze. Scrap any brown bits off the bottom of the pan. Allow to simmer and reduce slightly. Return the chicken to the pan and spoon the juices on top.
- Sprinkle with the remaining chopped tarragon.
- Serve immediately over rice pilaf, if desired.
Becky Tucker says
This looks devine. I can’t wait to make this.
Melissa says
Thanks Becky, I’m a bit biased but it’s mighty tasty. Enjoy!
Sandra Kivowitz says
Thanks for answering me always. Now I have another question. I am still trying to figure out what the best software was for storing my recipes. Some of the ones I used have closed so its either printing or saving to hard drive but no organization. Please help me find a good site to put my recipes on. Probably my own program would be better. You should invent one and make a killing as no one seems to have one. Can’t wait to hear back from you.
Love your recipes. Sandy
Melissa says
Hi Sandy! I know this is an ongoing challenge for readers. Since Ziplist went offline I’m not sure I have an answer for you. I will keep it in mind. In the mean time, Pinterest or Yummly are great reference tools. And, I’m busy working on my cookbook set for release later in 2016. Thanks for stopping by!
Lois Park says
I use Pocket for my recipes. It has a good search option. I save other things there, also.
Lois Park says
Re: storing recipes
I use Pocket (an app from iTunes) to store recipes and find it helpful as it can be searched and tagged. It’s on my computer, iPad, and iPhone. Hope this helps Sandra.
Natascha says
Made this wonderful chicken for dinner tonight (I live in Switzerland, it’s already 7.30 pm) with your Grilled Garlic Rosemary Smashed Potatoes and it was sooooo delicious! 🙂
Thank you for all those wonderful recipes! I love to cook them!
Melissa says
Wow,I should have come to Switzerland to have dinner with you! Thanks so much for visiting, I’m delighted you’re finding some dishes to enjoy.