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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry Canadian Dinner Party Holiday Event Chicken Dietary Low Sodium Low Carb Egg Free Ontario Free Of Something Low In Something Meat Taste Mood Presentation Served Hot 4 Hours Or Less

French Lemon Chicken

A classic french dish updated for simplicity that's packed with fresh flavours. Created by lucy waverman, we fell in love with this dish on the first try. Enjoy!!

Steps

Grate enough peel from lemon to make 1 tbsp.
Remove any remaining peel and white pith from lemon and cut flesh into thin slices.
Separate garlic into cloves , cut off root ends but do not peel.
Add to chicken stock in a pot and bring to boil.
Simmer three minutes.
Strain stock and reserve.
Peel garlic cloves.
If garlic cloves are large , cut in half lengthways.
Preheat oven to 450f.
Heat oil in a skillet over medium heat.
Season breasts with salt , pepper and thyme , and fry skin-side-down four to five minutes or until golden brown.
Turn over and fry second side for one minute.
Remove breasts.
Place skin-side-up in oiled ovenproof dish that fits chicken snugly.
Discard fat from skillet.
Scatter lemon slices and garlic cloves around chicken.
Sprinkle sugar on lemon slices.
Meanwhile , add wine to skillet , bring to boil , reduce by half.
Stir in stock , brandy and grated zest and bring to a boil , stirring.
Add cream and continue to boil until slightly thickened , a.

Ingredients

lemon, garlic, chicken stock, olive oil, boneless chicken breasts, salt & freshly ground black pepper, fresh thyme, granulated sugar, white wine, brandy, whipping cream, fresh parsley