Lemon Chicken

So another food item that my boyfriend Ron and I recieved from his grandparents for Christmas were boneless, skinless chicken breasts.  I was psyched about this because they are just so versatile! They are one of the staple grocery list items that I buy pretty much every week. I know that some people aren’t big fans because they can be boring and dry, but I really believe that if cooked well, and paired with yummy flavors, that they are the best!

Now, because I’ve made it a priority to clean out my freezer, fridge and pantry, I wanted to choose a recipe that I didn’t have to buy a million ingredients for, and use what I had already. This Lemon Chicken recipe is something I had bookmarked forever ago that uses very few, and simple ingredients, but packs a really nice flavor punch.  I loved it!  It was pretty light, which is perfect for my healthy eating resolution, was really nice and simple for a weeknight dinner, and was super yummy!  If you like lemon, you’ll like this chicken!

Lemon Chicken
Serves 4

Ingredients:
4 small boneless, skinless chicken breasts (4-6 oz each)
1/2 tsp salt
1/4 tsp pepper
1/4 cup all-purpose flour
2 tbsp butter, divided
1 tbsp olive oil
1/4 cup chicken broth
1/4 cup lemon juice
8 lemon slices
2 tbsp fresh parsley, chopped

Directions:
1. Place your chicken breasts between 2 sheets of plastic wrap, or in a gallon-size ziplock bag, and pound them until 1/4-inch thick.
2. Season both sides of your chicken with salt and pepper, and dredge in flour, shaking off the excess.
3. Heat a large, nonstick skillet, over medium-high heat.  Add 1 tbsp butter, and olive oil to the pan.  When the butter is melted, add your chicken.  Cook about 2-3 minutes per side, until the chicken is browned, and cooked through. Remove chicken to a platter, and tent with foil.
4. Reduce heat to medium.  Add chicken broth and lemon juice. Cook 1-2 minutes, scraping up any browned bits, until the sauce has thickened slightly. Add the lemon slices, and cook for 30 seconds more. Remove from heat, add the remaining butter and the parsley.  Stir together until the butter has melted.
5. Pour the sauce over the chicken breasts and garnish with the lemon slices, or do like I did and return the chicken to the pan, flipping the chicken over once to coat with the sauce, and place the lemon slices on top of the chicken.

Source: Southern Living and MyRecipes.com via Tracey’s Culinary Adventures

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