Awesome Lemon Blast Garlic Chicken Breasts
Andy Anderson !
Don't confuse this recipe with Chicken Piccata… Although it does have a lemon kick to it, the sauce has some other interesting ingredients that will make you stand up and take notice.
Well, are you ready… Let's get cooking.
2 mediumchicken breasts, boneless, skinless
1/4 tspeach of freshly ground black pepper, and kosher salt
1/2 cpanko breadcrumbs
1 Tbspfresh garlic, minced
1/4 tspthyme, dried
1/4 tspbasil, dried
1 Tbsplemon zest, finely minced
3 Tbsplemon juice, freshly squeezed
2 Tbspfresh clover honey
2 Tbspgrapeseed oil
1 tsphot sauce
1 tsprice wine vinegar
1/4 cflour, all purpose
How to Make Awesome Lemon Blast Garlic Chicken Breasts
- Chef’s Note: Brining the chicken breasts will add flavor and moisture. In a large bowl take 1/2 gallon of water, and mix in 1/2 cup of salt (I like to add a cut and squeezed lemon). Immerse the breasts in the brining liquid, place in the fridge, and wait two hours. Remove from the brine, rinse, and pat dry.
- In a bowl, combine the lemon zest, and lemon juice, the clover honey, the hot sauce, and the rice wine vinegar, and set aside.
We'll be adding to the pan, later on.
- Combine the salt and pepper to the flour, and then place in a shallow dish.
- Add the grapeseed oil to a frying pan, over medium heat.
- Remove the chicken from the pan, cover, and reserve.
- In the same pan, over medium heat, add the lemon/honey mixture, and cook until thickened, about 1 to 2 minutes should do the trick.
- Return the chicken to the pan, and turn and coat with the lemon/honey mixture.