15 Minute Garlic Lemon Chicken

From: Chef #967663

On Nov 5, 2009

From: Chef #1386721

On Oct 20, 2009

This was pretty good. My husband really liked it. I added some cornstarch to the butter in the pan so it would be a thicker sauce. I think next time I would put some honey in the sauce too so it would be a bit sweet. Probably less garlic for my taste - I prefer lemon chicken to have a light lemon taste and this definitely had just the right splash of lemon. I also cooked the chicken in the sauce for about 5 mn or so, so that it would all be nice and combined and the chicken would be nicely sauced.

From: Fisky Boy

On Aug 14, 2006

Five stars for the maverick simplicity and infinite possibility for variation to suit one's taste! Instead of corn starch (which some readers have suggested), I mixed into the flour a teaspoon of masa harina (prepared corn tortilla mixture). I find that this adds a nice, savory quality to the breading. The only other variation (but a key one for people who love both garlic and lemon, as I do) was to do a quick marinade of the chicken breasts before dusting with the flour mixture. I merely rubbed the juice of half a lemon and one minced garlic clove into the chicken breasts and let them sit for about five minutes while the oil was heating - essentially doubling the amount called for in the recipe. It's a nice way to take advantage of chicken's nicest quality - absorbing flavors. I served over a bed of jasmine rice. Took about 25 minutes, all told. Superb!

From: Baker's Wife

On Dec 18, 2004

Great recipe - quick enough for a really late dinner (I made this at 9:30 pm), nice enough to serve to guests! If you cook everything with high heat, you shouldn't need more than 5 min. each side for the chicken... Also, I like my sauces thicker, so next time I will probably add 1 tsp cornstarch to the broth before putting it in the pan.