Tender chicken breast with a delicate lemon-wine sauce is a truly special dish. It’s light, fresh, and offers a complex flavor profile. With our recipe, you’ll be able to serve a meal that will delight your loved ones. And the best part? The preparation is incredibly easy and quick.
What side dishes to choose?
To perfectly complement the dish, you can serve various side dishes alongside our lemony chicken breast. Here are a few suggestions that pair well:
Roasted potatoes with fresh herbs Mashed potatoes Classic potato gratin Rice Steamed vegetables such as broccoli, carrots, or asparagus, or roasted vegetables Garlic bread or grilled pita bread Try this twist on roasted potatoes: Cut the potatoes into small cubes and fry them in a pan with some olive oil and fresh herbs like rosemary, thyme, or oregano.
If you’d like to serve garlic bread, you can easily make it yourself. Slice a baguette diagonally, toast the slices in a pan or the oven, drizzle them with olive oil, and rub fresh garlic cloves over them.
Preparing chicken the right way
Maintaining proper hygiene when handling chicken is crucial to minimize the risk of food poisoning. Before cooking, thoroughly wash the chicken breast and remove any excess fat and skin.
It’s important to store the meat separately from other ingredients and utensils. Ideally, avoid raw contact between the chicken and other foods. After washing the meat, remember to wash your hands thoroughly and wipe all surfaces clean before proceeding with the preparation.
When cutting chicken, it’s important to use a clean cutting board and a sharp knife. Avoid cutting it directly on the countertop, as this can lead to cross-contamination.
How long should chicken breast cook?
Chicken should always be fully cooked. The correct internal temperature for chicken breast is between 75ยฐC and 80ยฐC (165ยฐF and 175ยฐF).
Variations
You can customize your lemon sauce with different spices. Here are some seasonings that pair perfectly with chicken:
- Paprika powder (sweet or spicy)
- Oregano
- Basil
- Cayenne pepper
- Nutmeg
To add some depth to the sauce, you can also incorporate mushrooms or peas.
Equipment
- Non-stick Frying Pan
- Kitchen Grater*
Ingredients
- 4 large Chicken breasts
- 2 Organic lemons
- 1 EL Clarified butter
- 4 tbsp dry white wine
- 4 tbsp Poultry stock
- ยฝ cups heavy cream
- 1 tbsp Butter
- 2 stalks Thyme fresh
- Salt and pepper
Instructions
- Wash the lemons in warm water and dry them with kitchen paper. Grate off the peel with a kitchen grater. Then cut the remaining lemons in half, squeeze them and collect the juice. Set aside the zest and juice.
- Remove excess fat from the chicken breasts and wash them well. Pay attention to hygiene and wash your hands well afterwards.
- Heat the clarified butter in a frying pan and fry the chicken breasts on both sides until they have taken color. Deglaze the pan with the white wine and chicken stock, and add the thyme. Let the chicken breasts cook in the stock for about 15 minutes. It is best to do a cooking test. Pierce through the chicken breasts with a meat fork. If they can be pierced effortlessly and no redish meat juice runs out, the meat is cooked.
- Remove the chicken breasts from the pan and season them with salt and pepper. Cover and keep warm.
- Remove the thyme stalks from the stock. Now add lemon zest and juice to the roast stock and let it boil down until it is reduced by half. Reduce the heat and add the cream.Let the sauce boil down again by about a third.
- Then cut the cold butter into small pieces. Add the butter pieces to the sauce and stir them in with a whisk. Season the sauce with salt and pepper.
- Arrange chicken breasts on four plates. Pour the lemon sauce over them. Serve with baked potatoes or rice.
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