Lemon Butter Chicken Breasts

By GratefulSea

A quick (30 minutes) and easy dinner, great with rice pilaf. Added bonus, leftovers.

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 (we sub Smart Balance)
• 2 lemons, sliced
• 2 Tablespoons lemon juice

Details

Servings 6
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

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, salt. and lemon pepper. Coat chicken breasts with flour mixture.

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.

Per serving: 258 kcal cal., 12 g fat (7 g sat. fat, 95 mg chol., 725 mg sodium, 8 g carb., 0 g fiber, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet