I tried this seared lemon chicken recipe on a whim. Actually, I didn’t even know what to call it until we had to write the recipe. I took parts of it from a recipe from Half Baked Harvest and added my own twist. I’ve never tried the pasta recipe, but it looks absolutely delicious. We don’t eat dairy and very little gluten, so we may have to tweak it, but we she definitely gave us the idea as a base. Here’s what we did.
Ingredients
- Chicken Breasts (salt, pepper, garlic powder, and onion powder)
- Olive Oil (plain or red pepper olive oil*)
- Lemons
- Butter
- Basil
- Garlic
*You can use regular olive oil or you can make your own spicy olive oil. I fill an olive oil dispenser with red pepper flakes almost half way and then add regular olive oil. Let it marinate for a couple days and viola, you have your own spicy olive oil.
Directions
To make the seared lemon chicken, start by butterflying the chicken and add some olive oil to each side, just enough to coat the chicken. Add your seasoning. Add about tablespoons of olive oil to a cast iron skillet. Cook your chicken for about 5 minutes on each side. Set aside.
Using another pan, add about 3 tablespoons of butter (we use dairy free) to the skillet. Add about 3 cloves chopped garlic and one sliced lemon. Turn your lemon slices until they are caramelized on each side, about one minute each. Make sure you keep stirring your garlic so it doesn’t burn. Remove from burner. Dice up the lemon (I remove some of the rind) and add back to butter and garlic. Add about 1/2 cup or more of chopped basil. Finally pour the sauce over the chicken. Serve with long grain wild rice and a strawberry spinach salad.
