Fish Free Dairy Free Lemon Chicken
Total time35 min
Prep time10 min
Cook time25 min
5.0(22)
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup all-purpose flour
- 2 tbsp olive oil
For the sauce
- 3 cloves garlic, minced
- ½ cup dry white wine
- ¾ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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.
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