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#Recipe : Lemon Chicken


4 Skinless, Boneless Chicken Breasts
1 tsp Salt
1/2 tsp Pepper
1/3 Cup All-Purpose Flour
4 Tbsp Butter, divided
2 Tbsp Olive Oil, divided
4 tsp Lemon Pepper Seasoning, divided
1/2 Cup Lemon Juice, Divided
2 lemons, sliced
1/4 Cup Chopped parsley
2 Tbsp Honey

Full recipe from : yummly.com

Butterfly your chicken breasts by cutting each one in half lengthwise.

Cover the chicken breasts with plastic wrap and pound each piece to about about 1/4-inch thickness.

Season chicken with salt and pepper then lightly dredge chicken in the flour, shaking off any excess.

Melt 1 Tbsp butter with 1 Tbsp olive oil in a large skillet over medium high heat.

Cook half the chicken for 3-5 minutes per side, sprinkling each side of the chicken with lemon pepper while still in the pan, until golden brown and cooked through.

Transfer the chicken to a plate, and repeat procedure with remaining chicken, 1 Tbsp utter and remaining olive oil.

Add 1/4 cup Lemon juice to skillet and cook for 1 minute, allowing juice to thicken slightly, stirring up browned bits left in the pan from the chicken. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring to allow them to caramelize. Remove the lemons from the pan and set aside.

Add remaining 2 Tbsp of butter, 1/4 cup lemon juice and honey to skillet and stir until the butter melts.

Layer lemon slices on top of chicken and pour sauce over the chicken.  Garnish with chopped parsley.