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Lemon Chicken


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  • 4 skinned and boned chicken breast
  • 1 t. salt
  • 1/2 t. pepper
  • 1/3 c. flour
  • 4 T butter
  • 2 T olive oil
  • 1/4 c. chicken broth
  • 1/4 c. lemon juice
  • 8 lemon slices



Step 1

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of plastic wrtap. Flatten to 1/4 inch thickness with a rolling pin. Sprinkle with salt and pepper. Lightly dredge chicken in flour and shake off excess. Melt 1 T butter with 1 T oilive oil in a skillet over medium heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to serving platter and keep warm. Repeat procedure with butter 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 particles from bottom of skillet. Add lemon slices. Remove from heat and add remaining butter stir until it melts, Pour over chicken.


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