Lemon Chicken Recipe (with Lemon Butter Sauce) (2024)

FAQs

What is lemon butter sauce made of? ›

60 g / 4 tbsp unsalted butter , cut into pieces. 1 tbsp fresh lemon juice. Salt and finely ground pepper.

Dredge the chicken in whisked eggs and cornstarch/flour mixture until nice and coated. To make your homemade lemon sauce, place freshly squeezed lemon juice, sugar, vinegar, soy sauce, garlic, ginger, and red chili flakes in a small pot and cook over medium-high heat. Add cornstarch and water and cook until thickened.

The single most important thing to remember is that you must simmer your lemon and butter mixture over low heat, as higher temperatures encourage separation. A low simmer is all you need to gently cook the juice and butter together without the butter curdling.

Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin.

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Depending on what you want to achieve (decreasing the acidic taste or increasing the pH) it could be as simple as adding a dash of honey or baking soda respectively...

Marion's ultimate fresh and light lemon chicken is deliciously marinated in soy sauce, egg white and Shiaoxing wine. Lemon zest and juice add tang to the glossy sauce that coats the chicken pieces.

Like pickling, smoking, and curing, the practice of rinsing chicken with lemon juice probably started out as a way to neutralize any off-aromas in the meat and cut down on bacteria.

If the consistency of your lemon butter looks grainy, it may be that the heat was too high and the eggs “scrambled” rather than slowly emulsifying into the mixture. First make sure the eggs are well whisked and combined with the sugar and cook over medium-low heat, stirring constantly.

The trick to a luscious butter sauce is to allow the cream and lemon juice to reduce before whisking in the cold butter. The butter will also help to to thicken the sauce but it's important for the cream to have reduced before whisking in the butter.

How do you thicken runny lemon butter? ›

If it really is too thin then the easiest solution is to get it back onto the heat to cook it for a little longer. As with the main recipe, make sure you whisk it as it heats to ensure it doesn't go lumpy. Another way to thicken lemon curd is to heat it slightly and then whisk in more butter.

At Least 30 Minutes Before Cooking: Marinate the Chicken

Zest and juice one lemon into a large bowl. Add ¼ cup olive oil, 5 crushed or minced garlic cloves (use minced for a stronger flavor), 1 ½ teaspoons of Italian seasoning, and ¼ cup of chopped parsley.

Important: If your marinade is full of fresh citrus or vinegar, like the one in this chicken skewers recipe, keep the marinating time below an hour for optimal results. Poultry marinated in citrus, like lemon or lime juices, or vinegars can turn mushy and stringy if left to soak for too long.

Aside from classics like salt, pepper, basil and garlic, you could try using chilli powder, ginger, cumin, cayenne, paprika, oregano, sage, rosemary and thyme.

It's basically a sauce made with butter, finely minced garlic, fresh herbs, salt and lemon juice. For extra POW. And to cut through the richness of the butter just a tad. You can leave out the lemon, if you wish but who doesn't love a good Lemon Butter Sauce drizzled on a piece of fish.

Hollandaise sauce is one of the five “mother sauces” in French cuisine and consists of egg yolks, butter, lemon juice, and water whisked to creamy perfection over low heat.

Not just for eggs Benedict, hollandaise sauce is delicious drizzled over many seafood and vegetable dishes including salmon and asparagus. Try making it in the microwave, on the stovetop, or even in the blender.

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]), meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction).