Lemon Chicken in Butter Sauce

Ingredients:
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup fresh lemon juice (about two lemons)
1 teaspoon lemon zest (grated lemon skin)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 cup unsalted butter
2 tablespoons chopped fresh coriander (for garnish)
Salt and pepper as per taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper.
3. Coat the chicken breasts in the flour and shake off any excess flour.
4. Heat olive oil in a large oven-safe skillet over medium high heat. Cook the chicken breasts on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
5. In the same skillet, add minced garlic and cook for about a minute until fragrant. Don’t overcook the garlic and don’t let it turn brown as that’ll add a burnt flavour.
6. Pour in the chicken broth, a spoonful of butter, lemon juice, lemon zest, oregano, and thyme. Stir well.
7. Allow the sauce to simmer for 5-7 minutes, reducing it slightly.
8. Return the seared chicken breasts to the skillet, pour some of the sauce over them and cook for a minute or two.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked properly and no longer pink in the centre.
10. In the last few minutes of baking, add small pieces of unsalted butter to each chicken breast.
11. Once out of the oven, sprinkle chopped fresh coriander for garnish. Serve the lemon chicken with the remaining sauce from the skillet.

Recipe by: Heema Arya