Lemon Chicken

By mrslarkin • March 26, 2010 • 4 Comments

Edit Recipe Add Photos

⎙

Author Notes: Had some chicken breast in the fridge. Didn't feel like breading them, so I made this. - mrslarkin

Serves 2 or 3

Slice chicken breast thinly. I cut them in half first – separating the fat end from the skinny end. Slice the fat end into 3 or 4 thin slices and the skinny end in two, depending on the size of your breasts. Season lightly with salt.
In a medium non-stick frying pan, melt 1 tablespoon butter over medium heat.
In a shallow bowl, season flour with some salt. Dredge chicken in flour.
Add a few dashes of olive oil to the melted butter. Place chicken in pan and cook for 2 minutes per side, or until almost cooked through. Do this in a couple of batches, adding a bit of butter (reserving 1 tablespoon for step 5) and a dash of oil each time. Remove cooked chicken to a warm platter.
Add lemon juice to the pan and deglaze. Move off the heat if it’s burning. Add ¼ cup of the broth and bring pan back to the heat, stirring, until slightly thickened. Add more broth if too thick. Turn off heat and stir in 1 tablespoon butter.
Dip chicken pieces into pan sauce, and return to warm platter. Pour remaining sauce over chicken. Grind a little black pepper over top. Garnish with parsley and a slice of lemon.
Buon appetito!