Lemon Pepper Chicken
Light, healthy and delicious this lemon pepper chicken recipe is a must try. Perfect any night of the week when you want an easy to make meal but don’t have a lot of time. This lemon pepper chicken recipe is loaded with flavor.
Butterfly your chicken breasts. Two thick chicken breasts will yield you four thin cutlets.
In a mixing bowl, combine the ap flour, lemon pepper seasoning, and lemon zest. Stir until well combined.
Next, dust the chicken breasts with the flour mixture. Make sure it adheres to the chicken.
In a large sauté pan, add 1 tablespoon butter and 2 tablespoon olive oil over medium high heat.
Once the butter is melted and the oil is hot, add the breaded cutlets to the pan.
Cook the chicken for 4-5 minutes per side flipping only once. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.
Once the chicken is cooked, remove it from the pan. Place it on a clean plate and set it aside.
Using the same pan, reduce the heat to medium and add the remaining butter, minced garlic and diced shallots. Stir well.
You have the option to add a few slices of fresh lemon to the pan. If you do, be sure to remove the seeds as they can impart a bitter taste to the sauce.
Once the shallots and garlic are translucent and fragrant, deglaze the pan with the chicken broth and lemon juice. Be sure to scrape up any crispy bits from the bottom of the pan.
Next, add the chicken back into the pan with the sauce.
Simmer until the sauce reaches your desired thickness. If it gets too thick simply add a touch more broth to thin it back out.
Top with freshly chopped Italian parsley and serve hot.
Serving: 1serving, Calories: 590kcal, Carbohydrates: 16g, Protein: 51g, Fat: 35g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 183mg, Sodium: 640mg, Potassium: 1070mg, Fiber: 2g, Sugar: 3g, Vitamin A: 857IU, Vitamin C: 19mg, Calcium: 68mg, Iron: 2mg