Ingredients
6 to 10 pieces (or more) of chicken
Juice of a dozen lemons
Salt and pepper
½ stick of butter, thinly sliced
1 tablespoon chicken base
½ cup chicken stock
2 tablespoons dry white wine
What To Do
Salt and pepper chicken, pour lemon juice around chicken and top with thin slices of butter. Broil on high, and turn roughly 3 times on each side until top skin forms a rich dark crust, basting each time you flip.
When chicken is done, remove to a platter and keep warm. In the roasting pan, add chicken base, chicken stock and dry white wine. Place on cooktop on medium heat, and using a spatula, loosen any crusty flavor bits stuck on the pan. When all bits are loosened and the liquid has slightly reduced, use a large fat separator or serving spoon to rid the gravy of excess fat.
Ladle gravy generously over chicken and Green Rice Soufflé when serving.
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From the episode, Lemon Chicken.
[…] Lemon Chicken as this show’s entrée is divine, savory, and citrus-y, I know for a fact that I didn’t fail […]