Winter citrus such as lemons, oranges, and big juicy grapefruits are in abundance right now in the grocery stores. I love citrus, and each week I go and buy a big bag full to use in various recipes.
Today we are using lemons. I love lemons! Especially as a sauce in my food such as Mediterranean Lemon Chicken or Apricot Lemon Chicken. I even put it in my soup, Greek Style Lemony Chicken and Orzo Soup. The flavors just brighten everything. Even salad dressing made with lemon and oil make the salads taste fresh and bright. I can't get enough of them and when I have a bowl full I turn to an easy 30 minute chicken meal on a busy weeknight.
LEMON PEPPER BUTTER CHICKEN BREASTS
What makes this dish different than other lemon chicken dishes? Well, for one it's cooked in butter. Yes, I said butter. Not to be confused with the wonderful Indian dish, Butter Chicken, this chicken is cooked in a fat, which is butter instead of oil. This creates a golden brown chicken that is tender and moist. Add some lemon juice to that, along with spiced up lemon pepper seasoning and you have one heck of a chicken dish that is served with the brightest lemon sauce around!
You can have this on the table in 30 minutes so it screams weeknight meal!
Add a side of rice, pasta, or a green vegetable and you are good to go.
Enjoy!
Lemon Pepper Butter Chicken Breasts
serves 4
4 boneless skinless chicken breast halves
4 boneless skinless chicken breast halves
2 teaspoons lemon pepper seasoning
1/3 cup flour
1/2 teaspoon salt
4 Tbls butter
1 lemon, sliced
2 Tbls lemon juice
Hot cooked rice (optional)
Place each chicken breast half between two pieces of plastic wrap. Sprinkle both sides of the chicken breasts with the lemon pepper. In a pan combine the flour, and salt. Dredge chicken in the flour mixture.
1/2 teaspoon salt
4 Tbls butter
1 lemon, sliced
2 Tbls lemon juice
Hot cooked rice (optional)
Place each chicken breast half between two pieces of plastic wrap. Sprinkle both sides of the chicken breasts with the lemon pepper. In a pan combine the flour, and salt. Dredge chicken in the flour mixture.
In a large skillet over medium heat add butter and allow to melt. Add the chicken breasts to the butter and cook each side about 5 minutes until brown and no longer pink inside. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return the chicken to the skillet. Add lemon juice over the chicken breasts. Cook for 2 to 3 minutes until pan juices are slightly reduced.
Serve chicken and lemon slices over rice if desired.
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