Emulsifier Free Dairy Free Lemon Chicken

Total time35 min

Prep time10 min

Cook time25 min

Emulsifier Free Dairy Free Lemon Chicken

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp kosher salt
¼ tsp black pepper
¼ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
2 tbsp olive oil

For the sauce

3 cloves garlic, minced
½ cup dry white wine
¾ cup chicken broth
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
1 tsp dijon mustard
2 tbsp dairy free butter

For serving

1 tbsp fresh parsley, finely chopped (optional)
lemon slices, for serving (optional)

Instructions

1
Pat the chicken breasts dry with paper towels. Season both sides with the salt and pepper, then dredge lightly in the flour, shaking off any excess.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!