Lemon Chicken

Name: Lemon Chicken
Ingredients: 4 skinned and boned chicken breasts (about 1 1/2 lb.); 1 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup all-purpose flour; 4 tablespoons butter, divided; 2 tablespoons olive oil, divided; 1/4 cup chicken broth; 1/4 cup lemon juice; 8 lemon slices; 1/4 cup chopped fresh flat-leaf parsley; Garnish: lemon slices

11 ingredients

5 steps

Ingredients

4 skinned and boned chicken breasts (about 1 1/2 lb.)
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
4 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup chicken broth
1/4 cup lemon juice
8 lemon slices
1/4 cup chopped fresh flat-leaf parsley
Garnish: lemon slices

Directions

1

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
2

Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.
3

Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
4

Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.
5

This chicken dish would pair well with sauteed asparagus, green beans (haricots verts), or even broccoli.