Classic Lemon Chicken

Ingredients · 4 servings

• 60 gUnsifted flour
• 6 gSalt
• 3 gBlack pepper
• 600 gChicken breasts, boneless, skinless
• 80 gButter
• 120 gRealemon juice
• 25 gSugar
• 720 gRice, cooked
• 200 gMushrooms

Equipment

stovetop, lid, measuring scale, plates, serving spoon, skillet, tongs, wooden spoon, zip top bag

Instructions

1. 1
   Prep dredge station

   Gather ingredients and tools, then combine unsifted flour, salt, and black pepper in a zip-top bag and shake to mix evenly. · 2 min

   What to look for: evenly speckled flour

2. 2
   Dredge chicken

   Add the boneless, skinless chicken breasts to the bag in batches and shake to coat each piece thoroughly with the flour mixture. · 3 min

   What to look for: evenly coated with flour

3. 3
   Brown chicken

   Heat a large skillet over medium-high heat, melt butter, then add the coated chicken and cook until golden brown on both sides. · 8 min

   When it is done: Chicken is ready to simmer when surfaces are browned but centers are not yet fully cooked.

4. 4
   Add lemon sauce

   Reduce to medium heat, then add Realemon juice, sugar, and mushrooms to the skillet, stirring to coat the chicken evenly. · 2 min

   What to look for: sauce begins to bubble lightly

5. 5
   Simmer chicken

   Cover the skillet and simmer over low heat until the chicken is cooked through and tender in the lemon sauce. · 15 min

   When it is done: Chicken reaches an internal temperature of 74°C / 165°F and juices run clear.

6. 6
   Serve and plate

   Spoon the lemon chicken and sauce over the cooked rice and serve immediately while hot. · 2 min

   What to look for: sauce-coated chicken