Lemon Chili Chicken tops the most comfortable and easy-to-eat dinner. For starters, almost everyone loves chicken. Combine this popularity with a fresh and tasty blend of zippy lemons and spicy peppers, and you have a dish that no one will reject. This recipe uses fresh lemon zest for the biggest flavor punch.
What’s in a Lemon Pepper Spice?
As you may have guessed, lemons and peppers are the main ingredients. This recipe uses fresh lemon juice and pepper, but if you are in a hurry, you can use a store-bought mixture. Store-bought lemons and peppers often contain salt, so start by using 2 teaspoons of lemons on the chicken, 1 tablespoon of the peppercorns and 1 tablespoon of the flour mixture, and add all the remaining salt, pepper and lemon zest. Leave whatever is needed in the recipe. Add extra salt after cooking if needed.
How do you make chicken cutlets?
These days, most chicken breasts are quite thick. Cutting them into thin cutlets is a secret that helps them cook quickly without being too brown or too dry. Although you can sometimes find chicken cutlets at the grocery store, they are fresh and cheap if you cut them yourself. To cut the chicken breast into cutlets, place the chicken breasts on a plastic cutting board. Holding a sharp knife in your mighty hand and flattening the chicken breast with your other hand, carefully cut the chicken in half horizontally, keeping the surface of your knife parallel to the cutting board, and your upper hand. Keep away from! If you are annoyed with touching raw chicken (let’s face it: it’s a little hard), first wrap your chicken hand in plastic wrap. Who cares if you look crazy? Do what makes you comfortable!
What is lemon pepper used for?
Lemon pepper is good with all kinds of things! Stir in the shrimp, sprinkle on the salmon, toss with the roasted potatoes, or stir in the butter to melt on freshly steamed peas, carrots, or asparagus. If all this talk about lemon peppers has boosted your cravings, then Reddermund has many more ideas for you – try its Lemon Pepper Chicken Wings and Lemon Paper Grilled Ribs.
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4 – 6
Crushed pepper, split
Lemons, zest and distribution
Boneless chicken breast, horizontally half (or 6 cutlets), about 2 lbs.
Olive oil, distribution
Garlic cloves, finely chopped
Chopped parsley, for service
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- In a shallow bowl, stir together the flour, 2 teaspoons salt and 2 teaspoons pepper. Save 1 tablespoon of this flour mixture and set aside.
- In another small bowl, whisk together the remaining 2 teaspoons of salt and pepper and lemon zest until combined. Sprinkle the chicken evenly with this lemon-pepper mixture.
- Drizzle the chicken over the rest of the flour mixture. Sit on one side.
- Finely chop one lemon and slice the other. Put them all aside.
- In a large non-stick skeleton, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat until bubbling. In two batches, add the coated chicken to the skeleton. Cook until the chicken is browned on both sides and the internal temperature reaches 165 ،, 4 to 6 minutes per side (add the remaining 2 tablespoons of olive oil between batches if needed). Move the chicken to the tent with serving plate and foil to keep warm. Remove the pan from the heat to allow it to cool slightly.
- Reduce heat to medium and return the pan to heat. Add the remaining 2 tablespoons butter and 1 tablespoon flour mixture to the skeleton. Cook, stirring constantly, until the dough is toasted, about 1 minute. Add garlic, lemon zest and chicken broth to the pan. Cook, stirring occasionally, until the sauce bubbles and becomes slightly thicker, and the garlic becomes light brown, 2 to 3 minutes. Place a tablespoon of sauce and chopped lemons on top of the chicken. Garnish with parsley and serve with lemon zest if desired.
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