Recipes
Sumac Lemon Pepper Chicken
Author:
Jennifer Boada
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
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¼ cup all-purpose flour
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½ tsp Wind-Blown Sea Salt, plus more to taste
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1 Tbsp Sumac Lemon Pepper, divided
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1 Tbsp olive oil
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4 boneless, skinless chicken breasts (about 1½-2 lbs total), evenly pounded about ⅓” thick
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2 Tbsp unsalted butter
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2 cloves garlic, minced
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½ small yellow onion or 2 small shallots, diced (optional)
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¾ cup chicken broth
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¾ cup heavy cream or whole milk
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1 medium lemon, sliced into rounds
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2 Tbsp fresh dill, roughly chopped
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3 Tbsp fresh parsley, roughly chopped
Directions
Combine flour, salt, and 1 tsp Sumac Lemon Pepper in a shallow bowl. Lightly coat chicken in flour mixture, shaking off excess.
Heat oil in a large skillet over medium-high heat until shimmering. Add chicken to the hot pan and cook until golden brown and crispy, about 4-6 minutes per side. Remove chicken from the skillet and set aside.
Reduce heat to medium-low and add butter to the pan. Once melted, add garlic and onion and stir until fragrant, about 1 minute.
Add the chicken broth, scraping up the browned bits from the bottom of the pan with a wooden spoon. Add cream and additional 2 tsp Sumac Lemon Pepper to the pan and stir to combine.
Bring sauce to a simmer and cook for another 2-3 minutes, stirring frequently, until slightly reduced and thickened.
Return the chicken back into the pan, turning to coat with sauce. Continue cooking a few minutes more until the chicken is cooked through.
Taste and adjust with an additional sprinkle of salt or Sumac Lemon Pepper if needed, then garnish with herbs and lots of lemon rounds!