Sometimes you need a little something different for lunch or dinner. Try this recipe for my Jalapeño Lemon Chicken, and give your chicken breast a tangy little makeover. Pair it with a fresh salad for a light and satisfying meal or with beans and rice to make it hearty!
This week I came back from a vacation in Portland, Oregon with Tommy. I had an amazing time. The places we saw were beyond gorgeous. I loved every minute, and can’t wait to share the trip here on my blog. The food scene in Portland is just awesome, but it’s always nice to come home and have home cooked meals. That is my focus this week, and this Jalapeño Lemon Chicken got us off to a great start.
This dish is perfect for Tommy and I, because if you don’t eat the jalapeños then it’s not really a spicy dish. So he can enjoy the meal, and I can keep all the jalapeños to myself! It’s a win-win. That also makes it perfect to share with those who may not like the spice or with kids.
Jalapeño Lemon Chicken
4-6 Thin Cut Chicken Breast Fillets (see instructions)
Salt & Pepper to Taste
½ Cup All Purpose Flour, seasoned with Salt & Pepper
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Butter
¾ Cups Chicken Broth
2 Tablespoons Lemon Juice
½ Of a Lemon Thinly Sliced into Rounds
1 Jalapeno, Sliced into Rounds (remove seeds if desired)
2 Cups Baby Spinach (Optional)
¼ Cup Chopped Cilantro or Flat Leaf Parsley
1. Begin with thin chicken breast fillets. If you have large, thick chicken breasts cut the breast in half butterfly style to make each breast into 2 thin fillets. Optional Note: you can place chicken fillets between plastic wrap or a gallon zip bag to pound them. This will tenderize the chicken and make each piece an even thickness.
2. Season chicken breast with salt and pepper on both sides. Next, dip each chicken breast into the seasoned flour. Shake off any excess flour to leave a thin coating.
3. Heat the olive oil and butter in a large skillet over medium high heat. Add the chicken to the hot skillet and cook 4-6 minutes per side or until fully cooked through and golden brown. Remove chicken and set aside.
4. In the same skillet add chicken broth and lemon juice. Stir to remove all the brown bits from the bottom of the skillet, and let them mix into the sauce. Let sauce cook for 2-3 minutes. Taste for seasoning and add more salt and pepper if desired. Next, add in lemon slices, jalapeño slices and baby spinach if desired. Cook another 2-3 minutes. Add the chicken back into the sauce, and let it cook together another 2-3 minutes. Lastly, sprinkle the fresh cilantro or parsley over the top and turn off heat. Serve with your favorite side dish.
• Each jalapeño pepper can vary in levels of spiciness. To reduce the heat, you can always remove the inside seeds and membranes of the pepper. If you love jalapeños you could always add two peppers instead of one.