One of my favorite go-to recipes for dinner has become Lemon Butter Chicken. This recipe serves 2, since it’s just me and my husband. Add more chicken to serve the number of people in your family.
- 2 boneless, skinless, chicken breasts, cut up into bite-size pieces
- Lemon juice
- 2 tbsp Kerrygold Unsalted Butter
- Onion Powder
- Garlic Powder
Cut up the chicken into bite-sized pieces. Place into a frying pan/skillet and pour in lemon juice, enough to fill pan halfway up the sides of the chicken. Sprinkle garlic powder, onion powder, and dillweed over them and add 1 tbsp butter per breast to the pan.
Turn on medium-high heat and let cook. Once the liquid starts to cook down, reduce heat to prevent burning. Let simmer until all the liquid is soaked into the chicken.
While the chicken is cooking, you can make lemon butter sauce for dipping if you like. Use 1/4 cup (or less) lemon juice with 1-2 tbsp butter. Melt over low heat/simmer setting.
I like to make a veggie to go with it, either broccoli or asparagus or green beans.