| Servings | serves |
Ingredients
- 6 Chicken Breast Fillet boneless skinless , halved
- 1/2 cup Plain Flour
- 1/2 teaspoon Salt
- 2 teaspoons Lemon Pepper Seasoning
- 1/3 cup Butter
- 2 Lemons sliced
- 2 tablespoons Lemon Juice
Ingredients
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Instructions
- 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. Makes 6 servings.
Recipe Notes
Nutrition Facts (Lemon Butter Chicken Breasts) 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
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