Chicken Breasts in Lemon Butter

Photo by Claude S.
Adapted from bhg.com

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 6

    medium boneless skinless chicken breast halves (1-1/2 pounds)

  • 1/2

    cup all-purpose flour

  • 1/2

    teaspoon salt

  • 2

    teaspoons lemon pepper seasoning

  • 1/3

    cup butter

  • 2

    lemons, sliced

  • 2

    tablespoons lemon juice

  • Hot cooked rice or pilaf (optional)

Directions

Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breasts with lemon pepper. 2. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

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