Lemon Chicken-Poulet Au Citron

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Servings: 8 pies Difficulty: Advanced
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Tender chicken marinated in herbs and lemon, finished in a rich, creamy sauce
Lemon Chicken-Poulet Au Citron recipe image
Lemon Chicken-Poulet Au Citron recipe image
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Lemon Chicken-Poulet Au Citron

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 pies Calories: 450

Description

This elegant Poulet Au Citron features tender chicken pieces marinated in a vibrant mix of fresh lemon juice, gin, and aromatic herbs like tarragon, thyme, and chives. The chicken is lightly dredged in flour and browned to perfection before being simmered with sautéed mushrooms and shallots. The dish is finished with a luxurious reduction of heavy cream and the reserved marinade, creating a silky, tangy sauce that coats every bite. It strikes a perfect balance between bright citrus notes and savory depth, making it an ideal choice for a special weeknight dinner or a romantic meal.

Directions

  1. Cut the chicken into 8 pieces and place them in a large bowl.
  2. Season the chicken generously with salt and pepper.
  3. Sprinkle the chives, parsley, tarragon, and thyme over the chicken and toss to coat evenly.
  4. Sprinkle the sliced mushrooms and chopped shallots over the chicken.
  5. Stir together the lemon juice and gin in a small bowl, then pour the mixture over the chicken and mushrooms.
  6. Cover the bowl and refrigerate overnight, turning the chicken once to ensure even marinating.
  7. Remove the chicken from the marinade, reserving the liquid and mushrooms in a separate bowl.
  8. Pat the chicken pieces dry with paper towels.
  9. Place the flour in a pie plate or shallow dish.
  10. Dredge the chicken pieces lightly in the flour, shaking off any excess.
  11. Melt the butter in a heavy large skillet over medium heat.
  12. Add the chicken to the skillet and cook until browned on both sides, about 5 minutes per side.
  13. Add the reserved marinade, mushrooms, and herbs to the skillet and cook for 3 minutes.
  14. Stir in the whipping cream and bring the mixture to a boil.
  15. Reduce the heat to low, cover the skillet, and cook until the chicken is cooked through, about 20 minutes.
  16. Using a slotted spoon, transfer the chicken to a platter and keep warm.
  17. Spoon off any excess fat from the surface of the cooking liquid.
  18. Boil the remaining liquid until it thickens to a sauce consistency, stirring occasionally, about 15 minutes.
  19. Season the sauce to taste with salt and pepper.
  20. Pour the sauce over the chicken and serve immediately.

Nutrition Facts

Servings 8 pies

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 12g60%
Cholesterol 180mg60%
Sodium 150mg7%
Total Carbohydrate 12g4%
Dietary Fiber 1g4%
Sugars 2g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon chicken, poulet au citron, chicken, herbs, tarragon, thyme, mushrooms, cream sauce, gin, french, main course, dinner, marinated, pan-seared, comfort food
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