Sorry, I'm tried not to monopolize the recipe blog, but I just have so many to share that I think you all will love. This chicken is excellent with paired with the nutty wild rice recipe. It has such a fresh zesty tangy flavor, it gets those taste buds going! I make this recipe for just Paul and I and just use a 1/3 of what the recipe calls for.
6 boneless, skinless chicken breasts
1/2 t. salt
1/2 c. flour
lemon pepper, to taste
1/2 c. butter
2 T. fresh lemon juice
Pound chicken to 1/4" thick. (Can use soup can if you don't have the meat mallet tenderizer.) Combine salt and flour; dredge chicken in mixture. Sprinkle a lot of lemon pepper on each side of each chicken breast. Melt butter in a large skillet over medium-low heat and saute chicken for about 5 minutes per side, or until golden brown. Add lemon juice to skillet and increase heat to make a glaze. Serve chicken and lemon butter over rice or mashed potatoes.
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