Quick Lemon Chicken

Each night at dinner, my husband and I play a game. We each pick a word that we think our son is going to use to lament the condition of his food. Popular winners are “disgusting,” “yucky,” and “it’s got brown all over it.” Brown, by the way, would be any coloration that showed the food had actually been cooked.

Do you have a child that protests “brown marks” on his food? Or prefers simple flavors to strong sauces and spices? Here’s a recipe that’s sure to please.

Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons olive oil
4 tablespoons flour
2 cups chicken broth
2 lemons, juiced (use 3 for a more lemony flavor)
Salt and pepper to taste

Directions:
In a large sauté pan, over medium heat, melt the butter and add the oil. Add chicken breasts and sauté, turning once or twice until cooked through. Remove chicken from pan and set aside.

Whisk flour into the chicken stock, then add lemon juice and pour into the pan. Cook until the mixture boils, stirring occasionally. Reduce heat to a simmer and return chicken to pan, ,allowing the sauce to thicken to desired consistency. Season to taste with salt and pepper.

Meanwhile, boil some pasta or rice and chop up some veggies to steam in the microwave. Serve the chicken and veggies over the pasta or rice and spoon the sauce over the top.

My son liked this because (a) he loves lemon, (b) the sauce is very light, almost buttery (we didn’t thicken it too much) and (c) the veggies were steamed, hence no “brown marks” from stir-frying.

Enjoy!