Lemon Butter Chicken Breasts
Lemon butter chicken isn't just a menu item at your favorite restaurant. It's also a quick-cooking skillet dinner perfect for weeknights! Boneless chicken breasts are flavored with lemon-pepper seasoning and cooked in a buttery lemon sauce you'll want to serve with just about everything. Serve with rice, pilaf or pasta to round our the chicken dinner.
Ingredients
6 medium boneless skinless chicken breast halves (1-1/2 pounds)
½ cup all-purpose flour
½ teaspoon salt
2 teaspoons lemon pepper seasoning
⅓ cup butter
2 lemons, sliced
2 tablespoons lemon juice
Hot cooked rice or pilaf (optional)
Directions
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.
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.
Step 2
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.
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.
recipes link from https://www.bhg.com/recipe/poultry/lemon-butter-chicken-breasts/
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