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

FAQs

What is lemon chicken sauce made of? ›

This simple sauce is made of cream of chicken soup mixed with lemon juice, garlic, and spices. It tastes great on rice, pasta, chicken, or veggies. Also, add a teaspoon or two of basil or Italian seasoning for extra flavor.

Lemon butter sauce is a decadent sauce made from lemon and butter, plus ingredients such as shallot, garlic, chicken stock, and parsley.

You will want to baste the chicken with the lemony juices a couple times during the bake. If you're using a different cut of chicken, this gives you a good opportunity to check on the internal temperature as well. In the last 10 minutes, it's time to add on the lemon slices.

Bad lemon butter sauce happens when butter splits from the lemon juice. When you see those white curds floating on top, you've done it the wrong way. When done well, lemon butter sauce should appear creamy, with a velvety body and a bright, opaque color. You don't need to use thickeners.

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.

Step 4: Mix the Sauce

It was time for the secret weapon: lemon juice. Turns out, the acidity of the juice acts as a thickening agent, which reacts with the proteins in the dairy to increase the viscosity. It's a similar concept to adding vinegar to milk to make buttermilk, said Clark.

How to fix it: To thicken runny lemon curd, put the curd back into your saucepan, place over the lowest possible heat, and stir constantly. The curd will thin out at first as the butter melts, but it will eventually begin to thicken back up.

As we mentioned, flour and cornstarch are the most popular ingredients used to thicken butter sauce for pasta. After you've heated your butter and water combo in your skillet, turn your heat down so nothing scorches as you work in the dry ingredients. Then slowly whisk in your flour or cornstarch.

The creaminess helps to balance out the acidity and create a harmonious flavor profile. For instance, adding a dollop of yogurt or sour cream to a lemon-based sauce or salad dressing can help mellow out the tangy notes. You can also try incorporating avocado or coconut milk into your lemon-infused recipes.

Yes, marinating chicken with lemon juice can help make it more juicy and tender, especially when combined with other acidic ingredients like vinegar or yogurt. The acidity in lemon juice helps to break down the proteins in the chicken, resulting in a more tender texture.

What does rubbing lemon on chicken do? ›

Soaking your chicken in lemon juice may be an effective way to neutralize odors and rinse off some bacteria, but it won't act as a complete disinfectant. Rather, it's a safer alternative to washing your chicken off in the sink, and the lower pH environment will help prevent new bacteria from growing.

Marinating chicken with lemon is a simple and delicious way to infuse flavor into your poultry. The acidity of the lemon helps to tenderize the meat while adding a bright, tangy taste that complements a variety of dishes.

The color change is caused by a reaction between enzymes and sulfur-containing amino acids in the garlic (the same enzymes are responsible for garlic's flavor). When these enzymes are activated by mild acid, they produce blue and green pigments.

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.

Lemon glaze requires only two ingredients: powdered sugar and lemon juice. Some recipes call for milk, but such a small amount of milk dilutes the lemony punch without adding much in return.

For example, you can have a “natural” lemon flavor made from citral, which is a chemical found in lemon peel. You can also have an “artificial” lemon flavor made from citral, which is processed from petrochemicals. The only difference between these two chemicals is how they were synthesized.

Melt the butter in a saucepan or skillet over low heat. Once melted, stir in the lemon juice, zest, black pepper, garlic powder, and kosher salt. Use immediately or refrigerate for up 1 week; reheat gently on the stovetop.

INGREDIENTS: WATER, LEMON CONCENTRATE (15.2%) [PRESERVATIVE (SODIUM METABISULPHITE (E223))], VEGETABLE OIL (SUNFLOWER SEED) (ANTIOXIDANT TBHQ (E319)), RECONSTITUTED DRIED GARLIC, SPIRIT VINEGAR, SUGAR, SALT, SPICES, THICKENER (E1422), HERBS (0.35%), STABILISER (E415), CALCIUM DISODIUM EDTA (E385), SUCRALOSE (E955) (NON ...