I made this randomly and it was delicious.
- Carbohydrate 6.13157667493005 g
- Cholesterol 88.7754166753873 mg
- Fat 9.21273083670961 g
- Fiber 0.904149980696291 g
- Protein 28.4455541686099 g
- Saturated Fat 5.26613333543222 g
- Serving Size 1 1 serving (150g)
- Sodium 133.269333359651 mg
- Sugar 5.22742669423376 g
- Trans Fat 0.940840833589774 g
- Calories 223 calories
Step-by-step
- Melt butter in a skillet over medium-high heat.
- Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
- Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Adjusting Yields Without Overcrowding
Multiplying pan-seared poultry requires careful management of surface area to prevent steaming rather than browning. Adding a fourth chicken breast to a standard twelve-inch skillet lowers the pan temperature dramatically due to thermal mass absorption. Maintain proper contact between the meat and the hot fat by cooking in distinct batches if scaling past the original yield of three portions. Excess moisture released from extra pieces dilutes the butter and prevents the desired crust formation from occurring within the initial five-minute window.
Acidic Reactions in the Skillet
Citric acid from fresh lemon juice chemically alters meat proteins, accelerating firmness while balancing the richness of melted dairy fats. Pouring cold juice directly onto hot metal causes rapid evaporation, concentrating the aromatics before the internal temperature reaches the required 165 degrees Fahrenheit. Control the reduction rate by lowering the burner slightly after adding the liquid, ensuring the garlic powder hydrates evenly without burning in the pan.
