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Lemon Butter Chicken With Tarragon

Course Chicken, Main Course
Cuisine American, Southern
Keyword chicken-breast-recipes, easy-chicken-recipes, lemon-butter-chicken
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 406kcal
Author Melissa Sperka

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 whisk 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 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 or pasta, if desired.

Nutrition

Serving: 1serving | Calories: 406kcal | Carbohydrates: 12g | Protein: 54g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 602mg | Potassium: 573mg | Fiber: 1g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 1mg