We eat a lot of red meat in my house, but today I’m craving chicken. Specifically, a lemony chicken.
I polled my friends on social media to find a great recipe, and many of them suggested chicken piccata, which I love. However, it contains capers, and I know two out of my four boys will not eat capers or any dish capers have touched. They clearly don’t know what they’re missing.
So, chicken piccata was out.
This recipe, which involves lightly breading the chicken breasts, seems like it would be a hit. I’m going to serve it tonight over noodles, and I’ll probably double the amount of sauce and serve with some warmed lemon halves for extra lemon flavor. (If you microwave your lemons for about 30 seconds, you’ll get more juice out of them.)
Steamed carrots with more lemon and sprinkled with some dill would be a delightful side dish.
Lemon Pepper Chicken
4 boneless, skinless chicken breasts, pounded to about 3/4-inch thick
1/3 cup all purpose flour
2 Tbs lemon pepper
1 clove garlic, minced
salt, to taste
2 Tbs extra virgin olive oil
2 Tbs butter
4 tsp lemon juice
1 Tbs parsley, chopped
In a shallow bowl or pan, mix together flour, lemon pepper and salt.
Dredge the chicken breasts in the flour mixture, gently pressing mixture on to coat the chicken.
Heat the olive oil in a cast-iron skillet over medium heat. Add the garlic, and sauté for 1 minute.
Add the chicken; cook for 5 to 6 minutes per side until done. Remove the chicken to a plate, and tent with foil to keep warm.
Melt the butter in the pan drippings. Whisk in lemon juice; season with more salt, if necessary. Pour over the chicken and sprinkle with parsley. Serve immediately.
Nutritional Information: Calories Per Serving: 345, Calories from Fat: 153, Fat: 17 g (6 g Saturated Fat), Cholesterol: 111 mg, Sodium: 1000 mg, Potassium: 54 mg, Carbohydrates: 11 g, Fiber: 1 g, Sugar: 1 g, Protein: 36 g.
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