This is a recipe I’ve made several times and it’s always a hit. Either that, or people are too polite to tell me it sucks. My family and I like it, my friends like it, and people I’ve given the recipe to like it. If you don’t like it, you’re a terrorist.
Chicken in Lemon Sauce
4 tbsp butter
2 leeks, washed and diced, including some of the green part
½ cup dry white wine
½ cup chicken or veggie stock, or water
½ tsp minced fresh thyme or tarragon or a good pinch of dried herbs
4 boneless, skinless chicken cutlets(2 breasts) cut into 1-1½ inch chunks
2 tbsp fresh lemon juice
salt and pepper
fresh parsley for garnish
1-Melt 2 tbsp butter in large skillet over medium heat. Add leeks and cook until softened. Add wine, stock/water, and herb. Bring to boil and let cook for a minute or so.
2-Add chicken, turn heat to medium-low and cover. Simmer til the meat is barely cooked through(5 or 6 min). Remove chicken with slotted spoon and set aside.
3-Turn heat to high and cook sauce rapidly, stirring occasionally, until about ¾ cup is left(about 5-10 min). Lower heat to medium-low and add lemon juice. Then, stir in remaining butter a bit at a time. Season with salt and pepper to taste, return chicken to pan to warm through. Garnish and serve.
This is a very forgiving recipe. You can use onions, shallot, or scallion instead of leeks. I sometimes use an italian blend of seasoning instead of thyme or tarragon. I also use ¼ cup of wine to ¾ cup of stock/water because i don’t like the taste of liquor in my food(i like my booze unadulterated). You can use olive oil instead of butter, but in the final step you must be sure to stir vigorously with the back of a spoon or else it won’t emulsify. Wanna through a little garlic in there? Go ahead!
OH, btw, i got this recipe from my most favorite cookbook, “How To Cook Everything” by Mark Bittman.