Persian Lemon Chicken
- Author
- Helen Park
- Servings
- 4
- Category
Main Course
Ingredients
- 1 ½ - 2 pounds chicken breast, split to make for 2 thinner pieces per breast
- 1 tsp fine sea salt
- 1 Tbsp Isphahan blend
- 3 Tbsp olive oil
- -
- 2 Tbsp olive oil
- ¼ cup Tunisian Preserved lemon, roughly chopped (see Recipe Notes to substitute with fresh lemon)
- 2 Tbsp butter
- 1 sprig of sage
Directions
- In a bowl, mix the chicken, salt, Isphahan, and olive oil well to coat. Leave the chicken to marinate 3 hours and up to 3 days before cooking. Note, the chicken can also be cooked right away without marination.
- Heat a heavy bottom skillet with the oil until shimmering. Sear each piece of chicken until golden brown and cooked through, remove the chicken to a platter as they are ready.
- Turn the heat to medium low and add the butter, preserved lemon, and sage with 2 tablespoons of water, swirling and scraping up any browned bits in the pan back into the sauce.
- Spoon the sauce over the warm platter of chicken and enjoy.
