Lately...I have been on a BIG lemon kick and I tell ya...I've been using them on everything! This past week I've been making, batch after batch of browned, lemon-butter sauce to layer onto grilled chicken breasts and cheese-stuffed ravioli's...yummy!
Since I've been talking about it so much...today I decided to take photos and to WRITE down the recipe for my family. This is another one of those dishes that I just throw together....and I've never really followed a recipe...which drives my family nuts!
Gather your ingredients:
- 2-4 Boneless skinless chicken breasts
- 1 Package Frozen Ravioli or Tortellini
- 1-2 Lemons
- 1-2 Tablespoons Butter {rule of thumb: one tablespoon for every lemon ;}
- Dash of Olive Oil
- Sea Salt & Fresh Ground Pepper
- Shaved/Shredded Parmesan Cheese (or goat cheese)
The best part of this recipe is that it is fast and easy...less than 20 minutes from stove to plate...and that it only takes two pans to cook an entire meal. So first things first...bring some water to boil in a saucepot big enough to hold your bag of pasta.
While you are waiting for your water to boil...TIP...don't watch the pot...POUND YOUR MEAT ;}
This is the best part of the cooking process...great tension reliever! Simply pound out your chicken pieces until they are uniform in thickness to facilitate their cooking fast and evenly.
Also...while you are waiting for your water to come to a boil...go ahead and juice your lemons!
Next, pour a dab of olive oil into a skillet (if I had to guess at the actual measurement I'd have to say that I used less than a teaspoon ;) and heat it up to medium high heat, to properly sear your chicken.
Before adding your chicken to your hot skillet, season it liberally on BOTH sides with some good sea salt and freshly ground pepper.
Season it first on the side that you are going to place down into your pan and then follow up on the second side...once you have placed it into the hot pan.
Once your pasta water comes to a full boil...add a big dash of salt to the water.
THEN you can add your pasta to the properly salted boiling water...
Now you can add your chicken breasts to your pre-heated skillet...you want to hear the meat sizzle when it hits to pan to seal in all those juices and to get a good sear on it!
Don't forget to season it with sea salt and ground pepper and to add the zest of one lemon.
Set your timer for two minutes and then flip your meat to sear the second side.
If you have a grill press then this is a great time to use it (a brick covered in tin foil works well ;) then ensures even cooking and I use it inside on the stove as well as on my grill outside.
Again...set your timer for two minutes...and when it goes off simply remove the chicken from the pan and set it on the back burner to keep it warm till you finish the sauce.
Place your butter into the pan and swirl it all around, scrapping up the browned bits while the butter is melting.
Add the juice of the lemons as well as the rest of the ZEST from your lemons, to the melted butter in the pan and continue to scrap the bottom of the pan {also known as deglazing ;}
Continue stirring for a minute or so until the sauce thickens and reduces by half...it will be really brown and bubbly and smells wonderful!
By now your pasta is done...you know it's done when it floats ;}
DO NOT drain your pasta! Once it is done, simply turn off the burner and remove the pan from the heat if you have to...if your sauce isn't ready as yet.
Now you are ready to scoop out your pasta...along with some of the water that it cooked in...and add it to your browned, lemon-butter sauce.
Keeping your skillet heat on medium-high heat, simply toss all of your pasta with the sauce in the pan and simmer it all for 2-3 minutes until the sauce reduces again and the pasta has a chance to soak up all that lovely, tangy lemon.
That's it...dinner is ready in less than 20 minutes from start to finish!
Add some steamed veggies if you wanted to make it a complete meal...I prefer green beans or pea pods with lemon juice...but all's we had on hand was some frozen cauliflower/broccoli that I threw in the microwave. You can also steam them in a pan if you don't like using the microwave but I just didn't feel like pulling out another sauce-pot ;}
At this point...you can also shake on some shaved or shredded parmesan or a slice of goat cheese...if you are just like me and want it even cheesier!
The chicken is so tender that you can cut it with your fork!
I know that there are a lot of photos to this post...so perhaps you are thinking...boy that's a lot of work (yeah Debbie...I'm talking to you ;) BUT seriously...it's not hard at all! It's a really fast recipe that uses a few simple ingredients (and pans) and is actually low-fat without sacrificing good flavor! Try it...you'll like it!
Fondly, Roberta
Looks yummy - and I'm getting better - watching Chopped and America's Worst Cooks has been very helpful! LOL I'll save this one for future reference - maybe one day I can successfully make a lemon butter sauce that tastes right! LOL
Posted by: Debra | 04/30/2012 at 11:33 PM
And it is soooooooo gooooooood! Very clean and fresh with loads of flavor...The chicken cuts with a fork!
Posted by: DH | 05/02/2012 at 09:17 AM
Oh my goodness!!! Not only did Carl clear his plate but he went back for seconds and cleared it a second time! I think we have a new favorite dish! So easy to make and quick to cook. Loved it, loved it, loved it!
Posted by: Cortney Lyon | 05/22/2012 at 10:23 PM