Lemon Butter Chicken Breastgs

By Toni Dunger

Ingredients

• 6 Medium boneless skinless chicken breasts
• 1/2 Cup flour
• 1/2 tsp salt
• 2 tsp Lemon pepper
• 1/3 Cup butter
• 2 Tbsp lemon juice
• Hot cooked rice or pilaf

Preparation

Step 1

1. Place each breast between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8" thick. Remove wrap. In a shallow bowl, combine the flour & salt. Coat breasts with mixture. Sprinkle chicken breasts with lemon pepper.

2. In a skillet cook 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. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken in pan juices over hot rice or pilaf, if desired.