Cooking with Lou

Lemon Butter Chicken

– Posted in: Poultry & Fish

Lemon Butter Chicken

Lemon Butter Chicken, a tasty enhancement to parmesan crusted chicken,boasts a rich lemony flavor, both in the chicken and the sauce. I use the left overs from the parmesan crusted chicken as I always make more than we could possible eat in one meal, just so I have some left over.

I use a significant amount of lemon in this recipe. If you don’t know what your lemon tolerance is, start with half the quantity. If you want it more lemony, add the rest.


The lemon butter sauce

  • 1 cup white wine (if you don’t have white wine, substitute an additional cup of chicken broth with 1 tablespoon of white wine vinegar. Not white vinegar or apple cider vinegar)
  • 1 cups chicken broth
  • 1 stick of butter or 1/2 cup of a heart healthy butter substitute mad with olive oil. DO NOT use margarine.
  • salt to taste
  • juice of 1 lemon. About 1/2 cup of juice. It doesn’t have to be exact.

To turn the chicken into lemony goodness….

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 and 1/2 cups chicken broth
  • 1/2 cup white wine (optional)
  • 1 tablespoon of flour
  • juice of 1/2 lemon


For the lemon butter sauce:

  1. In a sauce pan, add all the ingredients for the lemon butter sauce. This sauce is not creamy or thick. It is just liquid. If you’re not sure of your lemon tolerance, just add 1/2 of the lemon juice. You can always add the other half later. Or if it is too lemony, add a little more chicken broth. Don’t forget to taste, add salt if you need to.
  2. Let the ingredients simmer together for 10 minutes or until the liquid reduces by about half.  Then turn down to low.
  3. Start the water to cook the pasta. I usually use quinoa spaghetti style noodles, but any spaghetti noodle is fine
  4. When the water is rapidly boiling, add the noodles and cook until just al dente.

For the creamy chicken sauce:

  1.  In a flat pan (skillet or saute pan), add the butter and 1/4 cup of the chicken broth. Let it simmer a couple of minutes to reduce.
  2. Add olive oil and flour. Notice the brown bits in the bottom of the pan. This is what is left of the chicken broth. As Anne Berrell says “brown bits are gooood.” They are full of condensed flavor.making the rue
  3. Quickly stir the flour into the oil. Make sure the result is smooth. Let it simmer for a few seconds to cook the flour. This is the rue to start the creamy chicken sauce.
  4. Add the chicken broth, wine, and lemon. Stir until fully incorporated with the rue. It should be smooth.
  5. Let simmer on medium low for 2-3 minutes. Turn down to low. If it gets too thick, just add some more chicken broth. It should be the consistency of gravy. (Yes, it really is chicken gravy with a lemon flourish.)creamy chicken sauce
  6. Now add the left over or just made parmesan chicken. Make sure the chicken gets coated with the gravy, I mean sauce. Turn the chicken over to get thoroughly coated.chicken in creamy lemon sauce
  7. Drain the noodles when they are done and put back into their pot. Pour half of the liquid lemon butter mixture over the noodles. Toss to coat all the noodles.


To Assemble:

Place a serving of noodles on a plate and put the chicken on the top. Sprinkle the chicken with s little parmesan cheese.  The surplus liquid lemon butter sauce should be poured into a serving bowl, so you can add to each serving if you want.

parmesan crusted lemon chicken



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