Name: Lemon Butter Chicken Steak
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 2 servings
Cuisine: Western Cuisine
Ingredients: Chicken breast 1 piece (approx. 350g); Flour (for dusting) as needed; Butter 30g total; Lemon slices 2 pieces; [A] Salt 1/3 to 2/3 tsp; [A] Coarsely ground black pepper, generously; [B] Lemon juice 1 tbsp; [C] Grated garlic 1/2 clove; [D] Coarsely ground black pepper for finishing, to taste

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Original: English

Lemon Butter Chicken Steak

by Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

A new chicken steak recipe from Koh Kentetsu Kitchen. This lemon butter chicken steak uses chicken breast and is cooked to be crispy and fragrant on the skin, while remaining moist and juicy inside. The refreshing lemon and rich butter create a satisfying dish that will whet your appetite.

Ingredients

Scale:

Main Ingredients (2 servings)

Chicken breast 1 piece (approx. 350g)
Flour (for dusting) as needed
Butter 30g total
Lemon slices 2 pieces

Seasonings

[A] Salt 1/3 to 2/3 tsp
[A] Coarsely ground black pepper, generously
[B] Lemon juice 1 tbsp
[C] Grated garlic 1/2 clove
[D] Coarsely ground black pepper for finishing, to taste

Steps

Cut one piece of chicken breast in half lengthwise.
🕒 01:30
Spread the skin out neatly, then cut it in half through the middle.
🕒 01:48
To even out the thickness, make a slit down the middle of the thickest part and open it up. Do the same for the other side.
🕒 02:12
Season both sides of the two pieces of chicken breast with even thickness by sprinkling 1/3 to 2/3 tsp salt and generous coarsely ground black pepper. [Key Tip!] Chicken breast is mild, so add punch with pepper.
🕒 02:47
Coat evenly with 1 tbsp lemon juice. [Key Tip!] Coating with lemon juice makes it juicy yet refreshing.
🕒 03:38
Lightly dust the entire surface with flour as needed. [Key Tip!] Dusting with flour helps it brown nicely, protects the meat, and keeps it juicy.
🕒 04:07
Melt 10g of butter in a frying pan.
🕒 04:45
Place the chicken skin-side down in the pan and cook over medium-low heat until golden brown, stretching the skin. [Key Tip!] Cooking quickly and thoroughly gives it a nice color and makes the chicken breast flavorful and juicy.
🕒 05:13
As the meat juices come out, move the butter around the pan while cooking.
🕒 06:21
Flip the chicken, add the remaining 10g of butter, and cook while shaking the pan. Cook the flesh side for a shorter time than the skin side. [Key Tip!] Aim for about 80% skin side and 20% flesh side for a quick sear.
🕒 07:10
Remove the nicely browned chicken and transfer it to a plate to rest.
🕒 07:47
Wipe the pan clean of any remaining flavor and burnt bits, then melt another 10g of butter.
🕒 08:05
Add 1/2 clove of grated garlic and sauté until fragrant, being careful not to burn it. [Key Tip!] Because the lemon in the seasoning is effective, using plenty of butter won't make it too rich.
🕒 08:30
Generously pour the prepared sauce over the chicken on the plate.
🕒 09:14
Top with 2 lemon slices and sprinkle with generous finishing coarsely ground black pepper to taste to complete the dish.
🕒 09:20