Skillet Lemon Chicken

By Coppermouse

Ingredients

• 4 boneless, skinless chicken breast halves (about 1 3/4 pounds)
• Salt and freshly ground pepper, to taste
• 1/4 cup flour
• 2 tablespoons extra virgin olive oil, divided
• 3 tablespoons butter, divided
• 1 1/4 cups low-sodium chicken broth
• 1/4 cup dry white wine
• 1/2 teaspoon finely grated lemon zest
• 1 lemon, very thinly sliced
• 2 tablespoons chopped fresh parsley

Preparation

Step 1

Preheat the broiler with the rack about 4 inches below the heat source.

Season the chicken breasts with salt and pepper. Dredge the chicken breasts in the flour, shaking off excess.

In a large nonstick, ovenproof skillet over medium heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add the chicken and cook until golden on each side, about 8 minutes total. Raise the heat to medium-high, add the wine, zest and broth and bring to a simmer. Cook an additional 5 to 7 minutes until the chicken is almost cooked through, turning the chicken once.

Place the lemon slices in a single layer on top of the chicken pieces and brush them with the remaining tablespoon of olive oil. Place the chicken under the broiler for 5 to 7 minutes or until the lemon slices have begun to curl and brown.

Stir the remaining butter and parsley into the pan sauce, re-season with salt and pepper if necessary to taste, and serve.