Lemon chicken

Lemon chicken

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  • Prep Time


  • Total Time


  • Servings



  • 4

    skinned and boned chicken breasts (about 1½ pounds)

  • 1

    teaspoon salt

  • ½

    teaspoon pepper

  • cup all purpose flour

  • 4

    tablespoons butter divided

  • ¼

    cup chicken broth

  • ¼

    cup lemon juice

  • 8

    lemon slices

  • ¼

    cup chopped fresh flat leaf parsley


Cut each chicken breast in half lengthwise Place chicken between 2 sheets of heavy duty plastic wrap Flatten to 1/4 inch thickness using a rolling pin or flat side of a meat mallet Sprinkle chicken with salt and pepper Lightly dredge chicken in flour shaking off excess Melt 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done Transfer chicken to a serving platter and keep warm Repeat procedure with 1 Tablespoon butter and remaining olive oil and chicken Add broth and lemon juice to skillet and cook 1 to 2 minutes or until sauce is slightly thickened stirring to loosen articles from bottom of skillet add 8 lemon slices Remove skillet from heat and add parsley and remaining 2 tablespoons butter and stir until butter melts Pour sauce over chicken Serve immediately


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