Lemon Butter Chicken Breasts

• Meat

  • 6 Chicken breast halves (1-1/2 pounds, medium boneless skinless

• Produce

  • 2 Lemons

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 2 tsp Lemon pepper seasoning
  • 1/2 tsp Salt

• Dairy

  • 1/3 cup Butter

• Frozen

  • 1 Rice or pilaf, Hot cooked

Found on bhg.com

Description

Directions

• 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.

Nutrition