Browned Butter Lemon Chicken Filets
Have you ever wondered, is there any end to all of the different quick and easy recipes for chicken? Well here is another one and it turned out great. Browned Butter Lemon Chicken Filets certainly qualified for quick and easy and it was really tasty. Also it fits right in with our efforts at staying on the Mediterranean Diet.
“Cooking well doesn’t mean cooking fancy.”
Julia Child
Okay, lets get these Browned Butter Lemon Chicken Filets on the table
First put a large skillet at medium high and eyeball just enough olive oil to coat the bottom. Then let’s get the chicken filets ready. If you are starting with whole breasts just hold the breast down on a cutting board with the palm of your hand. Then cut it in half like you are going to butterfly it but go ahead and cut it all the way through. You will wind up with two chicken filets. Or you could use chicken tenders instead. Now salt, pepper and garlic powder the up side.
Put the filets in the skillet with the seasoned side down and season the new up side.
Cook them about 3 – 5 minutes a side depending on the thickness. When they are firm to a poke or the juices are coming out of the filets clear or they read 165° on a meat thermometer. Remove them to a dish that will catch the drippings.
Add the butter to the skillet. With a wooden spoon gently scrape the bits from the chicken off the bottom.
While the filets are cooking let’s get your veggies ready. Tonight we opted for fresh asparagus spears and to have them cook quickly and evenly I cut the narrow flowered heads off and cut the rest of the spears in half then split them lengthwise. Just about any vegetable will work just avoid one that will take a long time to cook.
Put them in the skillet and add the the lemon juice. Then sprinkle with a little salt and pepper.
Turn them or flip the a few times as they cook. When they are nearly as soft as YOU want them push them off to the side of the skillet and put the chicken filets and the drippings back in.
Turn the filets over a couple of times as they heat back up. Then go ahead and serve up your Browned Butter Lemon Chicken Filets.
Spoon the liquids from the skillet onto your filets and veggies.
Ours turned out great and I’ll bet that you and your gang will love them.
I had the microwave oven “bake” some potatoes while I was cooking tonights quick and easy chicken dinner.
And here is a Lemon garlic butter chicken recipe
and another one of our favorite Easy lemon chicken recipes.
And another one
Browned Butter Lemon Chicken Filets
Ingredients
- olive oil
- 1 chicken breast fileted or 4 chicken tenders
- salt and pepper to taste
- 2 tsp. garlic powder optional
- 10 spears asparagus
- 2 tbsp butter
- 2 tbsp lemon juice
Instructions
- First put a large skillet at medium high and eyeball just enough olive oil to coat the bottom. Then let's get the chicken filets ready. If you are starting with whole breasts just hold the breast down on a cutting board with the palm of your hand. Then cut it in half like you are going to butterfly it but go ahead and cut it all the way through. You will wind up with two chicken filets. Now salt, pepper and garlic powder the up side. Put the filets in the skillet with the seasoned side down and season the up side.
- Cook them about 3 - 5 minutes a side depending on the thickness. When they are firm to a poke or the juices are coming out of the filets clear or they read 165° on a meat thermometer. Remove them to a dish that will catch the drippings. Add the butter to the skillet. With a wooden spoon gently scrape the bits from the chicken off the bottom.
- While the filets are cooking let's get your veggies ready. Tonight we opted for fresh asparagus spears and to have them cook quickly and evenly I cut the narrow heads off and cut the rest of the spears in half then split them lengthwise. Just about any vegetable will work just avoid one that will take a long time to cook. Put them in the skillet and add the the lemon juice. Then sprinkle with a little salt and pepper.
- Turn them or flip the a few times as they cook. When they are nearly as soft as YOU want them push them off to the side of the skillet and put the chicken filets and the drippings back in. Turn the filets over a couple of times as they heat back up. Spoon the liquids from the skillet on to the filets and the veggiesThen go ahead and serve up your Browned Butter Lemon Chicken Filets.
