Baked Lemon Chicken

    (265)
    55 minutes

    Here's a great way to jazz up chicken breasts: baked in a wine and lemon sauce. This is great over pasta or rice or with a side of your favourite vegetable.


    243 people made this

    Ingredients
    Serves: 4 

    • 1/2 cup (60g) plain flour
    • 4 eggs, beaten
    • 500g skinless, boneless chicken breast fillets
    • 1/2 cup (125ml) white wine
    • 2 cups (500ml) chicken stock
    • 1 teaspoon chopped fresh parsley
    • salt and pepper to taste
    • 65g butter
    • 2 lemons, juiced
    • 1 teaspoon cornflour

    Directions
    Preparation:35min  ›  Cook:20min  ›  Ready in:55min 

    1. Coat chicken with flour then beaten egg, then saute in a large frypan until almost cooked through. Drain on paper toweling.
    2. Preheat oven to 150 degrees C.
    3. In a medium saucepan combine the wine, stock, parsley, salt and pepper, butter and lemon juice over medium low heat. Stir together while heating slowly. When butter has melted slowly stir in cornflour until sauce thickens slightly. Place chicken in a 20x30cm baking dish and pour sauce over all.
    4. Bake for about 10 to 15 minutes or until chicken is cooked through and juices run clear.

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    Reviews and Ratings
    Global Ratings:
    (265)

    Reviews in English (199)

    by
    154

    If you are going to make it easy then, saute chicken on one side until it starts to turn golden around the edges then flip over ann your chicken stock, wine and lemon SLICES, not juice and simmer until it is done. Plate the chicken and swirl in whole butter, that will give the sauce a nice sheen and a thickener, nape the sauce over the chicken and then garnish with parsley..SEE one pan, easy!  -  22 May 2007  (Review from Allrecipes USA and Canada)

    by
    119

    This was a big hit. Yummy Yummy. I did have to change a few things around. I also ready from the person who originally wrote it that there was a type so pay attention to that. I had 2 very big boneless breasts that I cut thru the middle to make 4 thin pieces of chix. I don't really know the weight for the chicken I used. I did juice from one good size lemon and used only 1 1/2 cups of chix broth. When I made my cornstarch mixture...it was a good 4 teaspoons mixed with 4-5 teaspoons of water. I didn't bake anything. I just made the sauce. Seared the chicken. Than added sauce to chick pan and put on low with cover on until done. OH SO YUMMY!!!!  -  15 May 2007  (Review from Allrecipes USA and Canada)

    by
    84

    Great recipes. I cut all of my chicken into strips and cooked all the way through. I then added the heated sauce and let them simmer for 10 minutes. There is no reason to turn the oven on. I would make this again.  -  06 Apr 2007  (Review from Allrecipes USA and Canada)

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