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Lemon Herb Chicken with Smoked Paprika Butter Recipe

Name: Lemon Herb Chicken with Smoked Paprika Butter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 200 g unsalted butter, room temperature; 10 g fresh parsley, finely chopped; 10 g fresh basil, finely chopped; 1 tsp smoked paprika; 4 chicken breasts, halved horizontally; 120 g all-purpose flour; Salt and pepper to taste; 2 cloves of garlic, minced; 3 tbsp capers, drained; 150 ml dry white wine; 1 large lemon, juiced; 2 tbsp olive oil

Stashcook

This is a yummy chicken dish with a zesty lemon taste and a smoky butter sauce. You coat chicken in flour and spices, then cook it until it's golden. The sauce is made with garlic, wine, and a special butter with herbs and smoked paprika.

Ingredients

200 g unsalted butter, room temperature

10 g fresh parsley, finely chopped

10 g fresh basil, finely chopped

1 tsp smoked paprika

4 chicken breasts, halved horizontally

120 g all-purpose flour

Salt and pepper to taste

2 cloves of garlic, minced

3 tbsp capers, drained

150 ml dry white wine

1 large lemon, juiced

2 tbsp olive oil

Method

Begin by making the herb butter. Combine the softened butter with chopped parsley, basil, and smoked paprika in a bowl. Mix until well blended, then transfer to parchment paper and roll into a log. Chill in the refrigerator.

Prepare the chicken by placing each half between two sheets of plastic wrap. Flatten to about 1 cm thick using a rolling pin.

Mix the flour with salt, pepper, and a pinch of smoked paprika on a plate. Dredge each piece of chicken in the seasoned flour, shaking off excess.

Heat olive oil in a large skillet over medium heat. Cook the chicken for about 4 minutes on each side or until golden and cooked through. Transfer to a plate and cover to keep warm.

In the same skillet, add the minced garlic and sauté for 1 minute. Stir in the capers and pour in the white wine to deglaze the pan, scraping up any browned bits.

Reduce the wine by half, then stir in the lemon juice. Lower the heat.

Cut the chilled herb butter into cubes and whisk into the skillet, a few pieces at a time, until the sauce thickens.

Return the chicken to the skillet and coat with the sauce. Serve with a side of steamed vegetables or a fresh salad.