Thursday, October 21, 2010


I find that chicken is something you can get so bored by, so I am always on the hunt for new delicious chicken dishes and I definitley found one last night! French Lemon Chicken from an old LCBO Food & Drink Magazine. The chicken was baked, so nice and moist, and the lemon and garlic really enhance the flavours. The sauce is simple but so flavourful. The whole meal is perfect for a weeknight dish. Not too much work for a weeknight, and perfect if you are just making a meal for yourself!

The recipe is for four people, however I just cut it in half for either one or two breasts (make two and then you have leftovers for lunch!) Luckily last night I had one of my besties over to enjoy this delicious meal!

French Lemon Chicken

- l lemon
- 1 head garlic
- 2 cups (500 mL) chicken stock, homemade or low sodium
- 2 tbsp (25 mL) olive oil
- 4 boneless chicken breasts, skin on
- Salt and freshly ground pepper
- 1 tbsp (15 mL) fresh thyme, chopped or 1 tsp (5 mL) dried
- 1/2 tsp (2 mL) granulated sugar
- 1/2 cup (125 mL) white wine
- 1/4 cup (50 mL) brandy
- 1/4 cup (50 mL) whipping cream
- 2 tbsp (25 mL) chopped fresh parsley

- Grate enough peel from lemon to make 1 tbsp (15 mL). 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 450°F (230°C). 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. Bring to a boil, stirring. Add cream and continue to boil until slightly thickened, about five to eight minutes. Stir in parsley.
- Bake chicken for 15 to 20 minutes or until it is tender but not dry. Remove chicken and any lemon bits to serving platter. Scatter over garlic cloves. Remove any fat and pour any juices into sauce.
- To serve, pour sauce over chicken.

Serves 4

photo credit: my own

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