This lemon chicken would typically fall squarely in the lunch and dinner category. The lemony sauce that tops the chicken is bright and fresh, and really flavorful. Served with some asparagus on the side, it made for a really great lunch.
By Tracey
Lemon Chicken
adapted from Southern Living
Ingredients:
- 2 boneless, skinless chicken breasts (about 8 oz each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 2 tablespoons butter, divided
- 1 tablespoons olive oil
- 1/4 cup chicken broth
- 1/4 cup lemon juice
- 8 lemon slices
- 2 tablespoons chopped fresh parsley
Directions:
Place the chicken on a cutting board. Working with one breast at a time, place your hand on top and use a sharp knife to cut the breast in half horizontally, to make two thinner chicken cutlets. (Don’t worry if they’re not perfectly even, mine never are!) Place each cutlet between two sheets of plastic wrap and use a meat mallet or skillet to pound to 1/4-inch thickness.
Season the chicken on both sides with the salt and pepper. Lightly dredge each cutlet in flour, shaking off the excess.
Set a large nonstick skillet over medium-high heat. Add 1 tablespoon of the butter and the olive oil to the pan. Once the butter is melted and the pan is hot, add the chicken. Cook for 2-3 minutes per side, or until the chicken is golden brown and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.
Reduce the heat to medium, and add the chicken broth and lemon juice to the pan. Cook for 1-2 minutes, or until the sauce has thickened slightly, scraping the bottom of the skillet to loosen any brown bits. Add the lemon slices to the sauce and let sit undisturbed for about 30 seconds. Remove the pan from the heat and add the parsley and remaining tablespoon of butter. Stir until the butter is melted and the sauce is smooth. Pour the sauce over the chicken and serve (you can garnish with the lemon slices if desired).
Serves 2-4.
