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Chicken in a Lemon Butter Sauce

Chicken in a Lemon Butter Sauce 

For Chicken:

10-12 chicken thighs, bone-in, skin on

¾ cup all-purpose flour

4 tablespoons vegetable oil

3 tablespoons butter

 

For lemon butter sauce:

4 tablespoons butter

2 cloves garlic, minced

6 tablespoons all-purpose flour

4 cups chicken broth

2 lemons, zest and juice

2 tablespoons chive

1 teaspoon dried thyme

Salt and Pepper, to taste 

Rinse and pat dry the chicken thighs.  Dredge thighs in flour until well coated.  Heat oil and butter over medium-high heat in large skillet.  Add chicken, in batches, and allow to brown and cook through on each side, about 3-4 minutes per side.  Remove chicken to a 9 x 13-inch baking dish, which you have sprayed with cooking spray.  

For lemon butter sauce:  Melt butter, over medium heat, in a medium saucepan and add the garlic.  Sauté for 1 minute, then whisk in the flour forming a roux.  Gradually add the chicken broth, whisking as your pouring so as not to form lumps.  Next, add in the lemon zest and lemon juice, chives, and thyme.  Bring to a boil, then allow to simmer for 5 minutes until slightly thickened.  Season with salt and pepper.  

Top chicken in baking dish with the lemon butter sauce, then bake in a 350-degree F oven for 15-20 minutes. 

 

 

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