Lemon Butter Chicken

 

LEMON BUTTER CHICKEN

4 chicken breasts, pounded to 1/3’’

Salt & Pepper

1/3 C flour

1 Tbl olive oil

4 Tbl unsalted butter

1 ½ tsp minced garlic

½ C low sodium chicken broth

3 Tbl fresh lemon juice

½ tsp fresh lemon zest

1 ½ Tbl minced parsley (optional)

Season chicken with salt & pepper; dredge both sides of chicken in flour. To a hot skillet add oil and 1 Tbl butter; add chicken. Sear until golden brown (about 4-5 min) then flip to other side. Cook until chicken registers 165 degrees. Remove chicken. To skillet add garlic and saute til lightly golden brown; pour in broth and scrape up browned bits. Add lemon juice and simmer until liquid reduces by about half (2 minutes). Add remaining butter and zest; stir to melt. Return chicken to pan, spoon sauce over and garnish with parsley. Serve warm.

Serves 4

 

 

CREDITS: PHOTOS – by me; KITS – “Be Fierce”,  Miss Fish & Shepherd Studio; “Grilled Cheese Day”, Polka Dot Chicks & Memory Mosaics; “Giving Thanks”, Dandelion Dust Designs; FONT - poundcake