With lightly charred lemon slices, a sauce that has an incredible depth to its, thanks it the sweet tangy lemon, this gorgeous and no-fuss chicken dish makes for a delicious chicken dinner perfect for any Sri Lankan table. Let’s take a look at the chicken recipe in Sri Lanka:
● 2 small lemons, cut into thin rounds
● 1 1/2 teaspoons sugar
● 4 garlic cloves, halved
● 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
● 1/2 teaspoon salt
● 1/2 teaspoon freshly ground black pepper
● 1 tablespoon olive oil
● 2 tablespoons unsalted butter,
● 1 teaspoon finely chopped shallot
● 1/2 teaspoon grated garlic
● 1/2 cup vinegar
● 1 oregano sprig
● 1 thyme sprig
● 1 cup unsalted chicken stock
● 1 teaspoon all-purpose flour
● 1 tablespoon capers, rinsed and drained
● 2 tablespoons chopped parsley
● Start off by combining the lemon slices, garlic and sugar in a medium bowl.
● Next, sprinkle the chicken with salt and pepper, according to taste.
● Heat a large skillet over medium-high heat and add two teaspoons of oil and swirl the oil to coat it well.
● Add the chicken to the pan, cooking each side for four minutes or until done. Place the cooked chicken on a plate and keep aside.
● Pour in the remaining oil to the pan, coating it well and add in the lemon mixture to it. Cook the mixture for a minute or until the lemon slices turn slightly brown, turning occasionally. Then, return the lemon mixture to the bowl.
● Wipe the pan clean with paper towels and heat it again over medium heat.
● Add in 1 ½ teaspoon of butter to the pan and swirl until the butter melts.
● Add in the shallots, the grated garlic and sprigs of thyme and oregano and cook for a minute.
● Add in the vinegar and scrape the pan to loosen the brown bits and bring to boil, cooking for three minutes or until the liquid almost evaporates.
● Next, add in the remaining salt, stock and flour to the pan and stir well with a whisk.
● Bring the mixture to boil and then reduce the heat and let it simmer for three minutes or until the liquid has reduced to about ⅔ cup.
● Remove the pan from the heat and discard the oregano and thyme sprigs.
● Stir in the remaining butter and capers until the butter melts.
● Add in the chicken and all of its juices to the pan and roast it well with the sauce.
● Top the coated chicken with the lemon mixture and sprinkle with chopped parsley before serving.