June 28, 2010

Lemon Chicken

4  skinned and boned chicken breasts (about 1 1/2 lb.)
1  teaspoon  salt
1/2  teaspoon  pepper
1/3  cup  all-purpose flour
4  tablespoons  butter, divided
2  tablespoons  olive oil, divided
1/4  cup  chicken broth
1/4  cup  lemon juice
8  lemon slices
1/4  cup  chopped fresh flat-leaf parsley
Garnish: lemon slices
1. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.

2. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.

3. Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.

4. Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately.

I found this recipe on Southern Living.com. Looks so good. Can't wait to try it! I'm linking up with Tempt my Tummy Tuesdays , Mouth Watering Monday, Tuesdays at the Table and Tasty Tuesday


  1. great I love the way you fixed and served this

  2. This looks like a great way to make lemon chicken. I love Southern Living. You definitely have good taste.