Lemon Chicken

By á-1590

Ingredients

• 4 boneless, skinless chicken breasts
• 2 c. flour
• 1 Tablespoon onion powder
• 1 teaspoon garlic powder
• 1/2 cup unsalted butter
• 3 Tablespoons extra virgin olive oil
• 1/4 cup white wine
• salt and freshly ground pepper
• 1/4 cup fresh parsley, chopped
• juice from one lemon

Preparation

Step 1

Place chicken breasts in ziplocs. Using the side of a hammer, gently pound them flat. Melt the butter and olive oil in a large, heavy skillet. Blot chicken breasts with paper towels and dredge in the flour, onion powder and garlic powder mixture. Set heat to medium high and place breasts in skillet. Cook 3-4 minutes per side, or until juices run clear. Season them with the salt and pepper and transfer them to an oven-proof dish. Set in a low oven to keep warm.

To make the lemon sauce:

Deglaze pan with the white wine. Add a couple more Tablespoons butter to the skillet and melt, scraping up the brown bits with a wooden spoon or spatula. Remove from heat. Add 1/4 cup finely chopped, fresh parsley and juice from one lemon. Cook until heated through. Place chicken breasts on rice, pour sauce over and serve.