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@kullanlmyorr___6: #fyp #foryou #keşfet #öneçıkar #trendingvideo

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Saturday 27 June 2026 18:00:34 GMT
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This is one of those recipes that makes its way onto your rotations and never leaves! Really simple, really tasty and always hits the spot. Hope you love 😁 Chris x CREAMY LEMON CHICKEN | Serves 4 INGREDIENTS ➡️CHICKEN: 2x 250g/9oz Chicken Breasts, brought close to room temp 35g / 1/4 cup Plain Flour 1 tsp Salt 1/2 tsp EACH: Garlic Powder, Black Pepper 1 tbsp Olive Oil 1 tbsp / 15g Unsalted Butter ➡️SAUCE: 3 tbsp / 45g Unsalted Butter 2 small Shallots, very finely diced 2 cloves of Garlic, very finely diced zest of a Lemon 180ml / 3/4 cup Chicken Stock 120ml / 1/2 cup Double/Heavy Cream, at room temp 1 - 1 1/2 tbsp Lemon Juice, or to taste* 1 tsp Dijon Mustard 1/4 - 1/2 tsp EACH: Salt, Black Pepper, or to taste ➡️SERVING: finely diced Fresh Parsley 4x thin Lemon Slices (semi-circles) METHOD 1️⃣Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. In a large shallow dish, combine the flour with 1 tsp salt and 1/2 tsp garlic powder & black pepper. Individually dredge each breast through the flour then place to one side.
2️⃣Heat 1 tbsp oil and butter in a large pan over medium-high heat. Add the chicken and fry both sides until golden on the outside and just about cooked through the centre (~3 mins each side). Remove from the pan and place on a plate to one side, then lower the heat to medium.
3️⃣Melt in the remaining butter then add the shallots. Fry until soft and golden then add the garlic and lemon zest and fry for 30 seconds or so. Stir in the stock and cream then add the mustard, lemon juice and seasoning. I typically go for around 1 1/2 tbsp lemon juice, but you can start with less and work up if you'd prefer. 4️⃣Give it a good stir then gently simmer until the sauce begins thickening. Stir in the resting juices from the chicken, then add the chicken back to the pan. Baste in the sauce to coat and warm it back through, then serve with lemon slices and fresh parsley. *You should only need 1 large lemon, which will offer the zest, 4 thin slices and at least 1 1/2 tbsp juice. If you're at all wary with the lemon juice you can start with less and work up. You can of course use more - just adjust this at the end.
This is one of those recipes that makes its way onto your rotations and never leaves! Really simple, really tasty and always hits the spot. Hope you love 😁 Chris x CREAMY LEMON CHICKEN | Serves 4 INGREDIENTS ➡️CHICKEN: 2x 250g/9oz Chicken Breasts, brought close to room temp 35g / 1/4 cup Plain Flour 1 tsp Salt 1/2 tsp EACH: Garlic Powder, Black Pepper 1 tbsp Olive Oil 1 tbsp / 15g Unsalted Butter ➡️SAUCE: 3 tbsp / 45g Unsalted Butter 2 small Shallots, very finely diced 2 cloves of Garlic, very finely diced zest of a Lemon 180ml / 3/4 cup Chicken Stock 120ml / 1/2 cup Double/Heavy Cream, at room temp 1 - 1 1/2 tbsp Lemon Juice, or to taste* 1 tsp Dijon Mustard 1/4 - 1/2 tsp EACH: Salt, Black Pepper, or to taste ➡️SERVING: finely diced Fresh Parsley 4x thin Lemon Slices (semi-circles) METHOD 1️⃣Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. In a large shallow dish, combine the flour with 1 tsp salt and 1/2 tsp garlic powder & black pepper. Individually dredge each breast through the flour then place to one side.
2️⃣Heat 1 tbsp oil and butter in a large pan over medium-high heat. Add the chicken and fry both sides until golden on the outside and just about cooked through the centre (~3 mins each side). Remove from the pan and place on a plate to one side, then lower the heat to medium.
3️⃣Melt in the remaining butter then add the shallots. Fry until soft and golden then add the garlic and lemon zest and fry for 30 seconds or so. Stir in the stock and cream then add the mustard, lemon juice and seasoning. I typically go for around 1 1/2 tbsp lemon juice, but you can start with less and work up if you'd prefer. 4️⃣Give it a good stir then gently simmer until the sauce begins thickening. Stir in the resting juices from the chicken, then add the chicken back to the pan. Baste in the sauce to coat and warm it back through, then serve with lemon slices and fresh parsley. *You should only need 1 large lemon, which will offer the zest, 4 thin slices and at least 1 1/2 tbsp juice. If you're at all wary with the lemon juice you can start with less and work up. You can of course use more - just adjust this at the end.

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