Super tasty dish, especially if you go heavy on fresh lemon juice and zest!
Step 1: INGREDIENTS:
1/3 c. all-purpose flour
1 ½ tbsp. lemon pepper seasoning
1 tsp. salt
2 lemons, divided
2-3 boneless skinless chicken breasts
2 tbsp. extra-virgin olive oil
1/2 c. low-sodium chicken broth
2 tbsp. butter
2 - 3 cloves garlic, chopped
Step 2: DIRECTIONS:
Preheat oven to 400°, or a convection oven to 375°.
Slice 1 lemon into thin rounds (don’t forget to remove seeds). Set aside.
Zest the second lemon completely.
Pound chicken breasts to an even thickness, using a rolling pin or mallet (using the flat side of mallet).
In a food storage bag, combine flour, lemon pepper, salt, and zest of one lemon. Add chicken breasts (one at a time) in the flour mixture, to fully coat.
In a large skillet over medium high heat, heat olive oil.
Add the chicken in a single layer and cook until golden on the bottom, about 5 minutes. Flip chicken breasts and cook until golden. Then place browned chicken in a baking dish.
To the same skillet, add the chicken broth, butter, garlic and lemon slices, heat to melt the butter.
Pour the lemon sauce evenly over chicken pieces.
Bake until the chicken reaches an internal temperature of 170° F and the sauce has reduced slightly, 20 to 25 minutes.
Spoon sauce on top of chicken and sprinkle with alittle salt before serving. I hope you enjoy!!