It’s still not quite fall here in New England, which means I’m not ready to turn on my oven and let go of summer just yet. This is a great, easy recipe that can be prepared in about 30 minutes, and both the kids and adults will gobble it up. You can double the sauce if you’d like, and serve over angel hair for a fresh, Italian dinner.
Dairy-Free Skillet Lemon Chicken
4 thinly sliced boneless, skinless chicken breasts
1/4 cup flour
3 or 4 cloves of garlic, peeled and minced
2 Tablespoons olive oil
the juice of half a small lemon, and lemon slices for garnish
1 1/2 cups chicken stock (I use unsalted, and season to my taste)
1/8 teaspoon dried thyme
fresh parsley for garnish
salt and pepper to taste
cornstarch and water for thickening
Put your flour in a shallow dish, add the thyme, and combine. Heat your oil in a nonstick skillet over medium heat. Season the chicken with salt and pepper to your taste, and lightly coat with flour. Add your chicken to the pan, and brown, about 4 minutes per side. Set your chicken aside on a plate and cover to keep warm.
To your skillet, add your garlic, stirring constantly, for about 1 minute. Add the lemon juice and chicken stock, and bring to a simmer. Add the chicken back to the pan, and continue cooking until the chicken is cooked through (about ten minutes. The internal temperature should read 165°F).
Remove your chicken and place on a platter, covering to keep warm. Make a cornstarch slurry (learn how here), and whisk in a bit at a time while sauce is at a low simmer. Continue to stir for a few minutes, adding slurry until the sauce is thickened to your liking. Taste for seasoning, add salt and pepper to taste, pour over chicken and garnish with lemon slices and parsley.
Nutrition information for this recipe was calculated using unsalted chicken stock. Adding salt or using salted stock will change nutritional data. This nutritional information should be regarded as an estimation.