One-Skillet Lemon Butter Chicken (Print Version)
# Ingredients:
→ Chicken & Coating
01 -
6 medium boneless skinless chicken breast halves (1-1/2 pounds)
02 -
1/2 cup all-purpose flour
03 -
1/2 teaspoon salt
04 -
2 teaspoons lemon pepper seasoning
→ Pan Sauce
05 -
1/3 cup butter
06 -
1 tablespoon olive oil
07 -
2 lemons, sliced
08 -
2 tablespoons lemon juice
09 -
2 to 3 tablespoons fresh basil leaves
# Instructions:
01 -
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.
02 -
In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breasts with lemon pepper.
03 -
Heat a 12 inch skillet over medium-high heat. Add the butter and olive oil and once hot, place in half the chicken breasts. Cook for 3 to 4 minutes, until browned and cooked through. Repeat with remaining chicken.
04 -
Remove chicken to a plate and cover loosely with foil. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once.
05 -
Return all chicken to skillet (including any juices on plate), overlapping slightly. Drizzle with lemon juice. Cook 2 to 3 minutes more until pan juices are slightly reduced.
06 -
Serve chicken, lemon slices, basil and pan juices over hot cooked rice if desired.
# Notes:
01 -
Can be served over rice
02 -
Uses just one skillet for easy cleanup