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Lemon Chicken with Herb-Sautéed Lemon Slices
Martha Stewart
The Martha Stewart Cookbook: Collected Recipes for Every Day
6 whole chicken breasts, skinned and boned
Marinade
1/2 cup dry white wine
Grated zest of two lemons
1/2 cup freshly squeezed lemon juice
1/4 cup crème fraîche
2 tablespoons vegetable oil
1/4 cup coarsely chopped fresh herbs (thyme, parsley, rosemary)
1/2 teaspoon coarsely ground black pepper
1/2 cup herb butter, melted
Cream Sauce
1/2 cup heavy cream
1/2 cup crème fraîche
2 tablespoons cognac
1 tablespoon brown sugar
Coarse kosher salt and freshly ground black pepper to taste
Garnish
Slices of lemon 1/4 inch thick sautéed in additional herb butter
Butterfly chicken breasts and cut into each into two lengthwise strips. Arrange in a single layer in a glass casserole.
Combine all marinade ingredients in a small bowl, whisking to blend, and pour over the chicken. Cover with plastic wrap and refrigerate overnight, preferably for 24 hours.
Remove the chicken from the marinade, pat dry, and place in a single layer on a baking sheet. Let the chicken return to room temperature. Preheat the oven to 375 degrees.
When the chicken has reached room temperature, bake until done but still tender, 15 to 20 minutes, brushing occasionally with the melted herb butter. Remove from the oven and let cool to room temperature.
TO MAKE THE SAUCE, place the cream, crème fraîche, cognac, and brown sugar in a saucepan, and reduce to the consistency of thick cream. Season to taste and let cool.
Arrange the chicken on a serving platter and spoon the sauce over it. Garnish with sautéed lemon slices and serve.
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