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Lemon Chicken with Butter Sauce

Lemon Chicken with Butter Sauce

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Course: Main Course
Cuisine: Modern Australian
Keyword: Butter, Chicken, Green beans, Lemon, Lemon Chicken, Pasta, Pasta salad
Total Time: 30 minutes
Servings: 4

Ingredients

  • 1 bunch Broccolini
  • 200 g Green beans
  • 1 teaspoon Salt
  • ½ bunch Thyme
  • 2 Lemons
  • 4 cloves Garlic
  • 2 tablespoon Flour plain or corn flour
  • 2 Chicken breasts large
  • 350 g Short pasta Fusilli, orecchiette or penne
  • 1 tablespoon Olive oil
  • 1 tablespoon butter
  • ¼ cup White wine
  • 40 g Butter

Instructions

  • Trim broccolini and green beans, and slice both into thirds, lengthwise. Place a medium pot of salted water on the stove to boil.
    1 bunch Broccolini, 200 g Green beans, 1 teaspoon Salt
    Trim broccolini and green beans, and slice both into thirds, lengthwise. Place a medium pot of salted water on the stove to boil.
  • Pull leaves from the thyme, and divide into two piles. Zest lemon and juice into a glass. Peel and finely chop garlic.
    ½ bunch Thyme, 2 Lemons, 4 cloves Garlic
    Pull leaves from the thyme, and divide into two piles. Zest lemon and juice into a glass. Peel and finely chop garlic.
  • Put flour on a plate. Slice chicken in half horizontally, then dip in the flour to coat and set aside.
    2 tablespoon Flour, 2 Chicken breasts
    Put flour on a plate. Slice chicken in half horizontally, then dip in the flour to coat and set aside.
  • Add pasta to the pot of boiling water, and add a timer for 1 minute less than indicated on the packet. When the timer goes Add green veggies and cook for 1-2 minutes, or until just turning bright green, then drain.
    350 g Short pasta
    Add pasta to the pot of boiling water, and add a timer for 1 minute less than indicated on the packet. When the timer goes Add green veggies and cook for 1-2 minutes, or until just turning bright green, then drain.
  • Heat a heavy bottom frying pan over medium high heat, then add olive oil and butter.
    1 tablespoon Olive oil, 1 tablespoon butter
    Heat a heavy bottom frying pan over medium high heat, then add olive oil and butter.
  • Fry chicken for 4-5 minutes each side, or until golden brown and cooked through. Remove to a plate.
    Fry chicken for 4-5 minutes each side, or until golden brown and cooked through. Remove to a plate.
  • There should be leftover oil and butter in the pan (if not, add a little more). Reduce the heat to low (you may even need to take the pan off the heat), then saute garlic and half the thyme (reserve the rest for garnish) in the pan for 1 minute.
    NOTE - it should be around now that you add the green veggies to the pasta water.
    4 cloves Garlic, ½ bunch Thyme
    There should be leftover oil and butter in the pan (if not, add a little more). Reduce the heat to low (you may even need to take the pan off the heat), then saute garlic and half the thyme (reserve the rest for garnish) in the pan for 1 minute. NOTE - it should be around now that you add the green veggies to the pasta water.
  • Add white wine, lemon zest and juice, to deglaze the base of the pan, getting all the lovely chicken and garlic flavours. Let it cook for 1-2 minutes on low to reduce.
    ¼ cup White wine, 2 Lemons
    Add white wine, lemon zest and juice, to deglaze the base of the pan, getting all the lovely chicken and garlic flavours. Let it cook for 1-2 minutes on low to reduce.
  • Once sauce has reduced, remove from the heat and add the remaining butter, a teaspoon at a time, mixing until it turns into a thick sauce. Season to taste.
    40 g Butter
    Once sauce has reduced, remove from the heat and add the remaining butter, a teaspoon at a time, mixing until it turns into a thick sauce. Season to taste.
  • Return the pan to low heat, then add chicken to warm and cover in sauce. Dish up pasta and green veggies, top with lemon chicken and drizzle with sauce and sprinkle over remaining thyme.
    Return the pan to low heat, then add chicken to warm and cover in sauce. Dish up pasta and green veggies, top with lemon chicken and drizzle with sauce and sprinkle over remaining thyme.

Nutrition

Calories: 661kcal | Carbohydrates: 81g | Protein: 39g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 831mg | Potassium: 832mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1502IU | Vitamin C: 77mg | Calcium: 104mg | Iron: 3mg