Pan-Fried Chicken with Lemon Butter

lemonbutterchickenbreasts Yes, you can make lemon butter chicken as good as your favourite restaurant at home. This lemon chicken s a quick-cooking skillet dinner perfect for weeknights. The zesty seasoning combined with a buttery lemon sauce makes a delicious dish you'll want to serve with just about everything. Serve with rice, pilaf or pasta to round out your chicken dinner.

6 medium chicken breast halves, boneless, skinless (~ 1½ lbs)
¼ cup all-purpose flour, unbleached
1 tsp. sea salt
2 tsp. lemon pepper seasoning
⅓ cup butter
2 lemons, sliced
2 Tbsp. lemon juice, freshly squeezed

To Serve:
hot cooked rice or pilaf

Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about ¼-⅛” thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.

In a 12” skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2-3 minutes or until lightly browned, turning once.

Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2-3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices and pan juices over hot cooked rice or pilaf, if desired.

Makes 6 servings.