1/2 C. flour
1 T. lemon pepper seasoning
1 tsp. kosher salt
2 lemons, divided
1 lb. boneless, skinless chicken breasts, halved
2 T. extra virgin olive oil
1/2 C. chicken broth
2 T. butter
2 cloves garlic, minced
finely chopped parsley for garnish
FOR OVEN.
Preheat oven to 400'. In a medium bowl whisk together flour, lemon pepper, salt and zest of 1 lemon. Toss chicken breasts in flour mixture until fully coated. Slice remaining lemon into thin rounds.
In a large ovenproof skillet over medium high heat, heat oil. Add chicken in a single layer and cook until golden on the bottom, about 5 minutes. Then flip chicken breasts.
To skillet, add broth, butter, garlic and lemon slices and bake until chicken is cooked through and sauce has reduced slightly, about 5 minutes. Spoon sauce over chicken and garnish with parsley.
FOR STOVETOP.
In a medium bowl whisk together flour, lemon pepper, salt and zest of 1 lemon. Toss chicken breasts in flour mixture until fully coated. Slice remaining lemon into thin rounds.
In a large ovenproof skillet over medium high heat, heat oil. Add chicken in a single layer and cook until golden on the bottom, about 5 minutes. Then flip chicken breasts.
To skillet, add broth, butter, garlic and lemon slices and cook until chicken is cooked through and sauce has reduced slightly, about 5 minutes. Spoon sauce over chicken and garnish with parsley.
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