Lemon chicken is one of those quick and tasty dishes that you can often throw together without much planning ahead, as was the case for us this holiday weekend. We had planned to go to a certain restaurant in town for dinner, but shortly beforehand decided to check the online reviews. They were…uh, not so good:
- “Found crap in the food AGAIN…it was a strip of METAL…I don’t know what’s going on back in the kitchen there, but they can’t be putting that kind of sh*t into people’s food, even by accident. Stay away.”
- “I really want to like this place because they let me use their bathroom and they are around the corner from my house, but they barely cut it.”
- “[Restaurant’s] food is mediocre and usually left me with a feeling of “I guess it’s ok, but I wish it were better.” That is, until my most recent bought [sic] of food poisoning.”
- “Low health code violation food. Most of the time.”
- “It isn’t TERRIBLE to eat, but it’s not pleasurable either.”
- “It’s bad. Just bad. There isn’t more I can say.”
So we decided to stay home. I mean, come on. Food is supposed to be pleasurable, not a chore (and certainly not a risk) to eat. Since we hadn’t planned to eat at home, I had to make do with what was already in the fridge. This lemon chicken was the perfect option.
And hey, there was no metal in it, we didn’t get food poisoning, and it was, in fact, quite pleasurable.
- 8 skinless boneless chicken tenders
- 1/4 cup + 1 tablespoon all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon black pepper
- 3/4 teaspoon dried oregano
- salt and pepper
- Sprinkle both sides of chicken tenders with salt and pepper. Pour 1/4 cup flour on a plate, then coat both sides of chicken, gently shaking off any excess flour.
- Heat olive oil in a nonstick skillet over medium heat for 1-2 minutes. Place chicken in skillet and cook about 5-6 minutes on each side, until slightly browned.
- Remove chicken from skillet and set aside. Carefully wipe skillet clean with paper towel (this is optional – some people may prefer to incorporate any browned bits into the sauce). In a small bowl, whisk together chicken broth, lemon juice, 1 tablespoon flour, 3/4 teaspoon pepper, and oregano. Pour into skillet and heat over medium heat until volume has been reduced by half, about 4-5 minutes. Spoon sauce over chicken and serve.
- I ended up adding 3/4 teaspoon black pepper, but since this may be too peppery for some, start with less and you can always add more. The same thing goes for the lemon juice – I ended up using 2 tablespoons, but since lemons can vary in their acidity, it’s better to start off with less.