Braised Lemon Chicken Breasts

Published February 1, 2007.

Why this recipe works:

Chicken and lemon are a classic pairing, but infusing the meat with bold lemon flavor—as we wanted to do in our Braised Lemon Chicken Breasts recipe—can be difficult. Braising the chicken in a lemon sauce proved the best way to retain the lemony flavor, and reducing the braising liquid to make… read more

Chicken and lemon are a classic pairing, but infusing the meat with bold lemon flavor—as we wanted to do in our Braised Lemon Chicken Breasts recipe—can be difficult. Braising the chicken in a lemon sauce proved the best way to retain the lemony flavor, and reducing the braising liquid to make a sauce added another level of lemon flavor. Adding a few lemon slices to the braising liquid as it reduced provided a fresh lemon flavor and brightened the whole dish. Finally, adding sour cream and honey further enhanced our Braised Lemon Chicken Breasts’ lemon flavor.

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Serves 4

Adding the sour cream to the sauce off heat will prevent the sauce from curdling. Shallots are used as a vegetable here, but if you prefer you can add one medium red onion, minced, with the whole garlic cloves instead.

Ingredients

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