1FrugalMom

Ingredients:

4 large boneless skinless chicken breasts (approx. 2lbs.)

1/2 cup all-purpose flour

1/2 teaspoon salt

6 teaspoons lemon pepper seasoning

1/3 cup butter

2 lemons, sliced

4 tablespoons lemon juice

Hot cooked rice, or pilaf (optional)

Directions: 

- Place the chicken breasts in a large Ziploc bag, and cover w/ a dish rag to prevent splatter.

- Lightly pound until about about 1/4 to 1/8 inch thick, and remove from bag.

- In a large bowl, combine the flour, salt, and 3 tsp lemon pepper.

- Coat the chicken breasts with the flour mixture.

- Sprinkle chicken breasts with remaining 3 tsp lemon pepper.

In a large skillet cook the chicken breasts in the hot butter 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 to 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 to 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.

Source: Adapted Lemon Butter Chicken recipe from Better Homes & Gardens.  Special thanks to my friend, Tabitha, for sharing this recipe w/ her friends on Facebook & Pinterest; otherwise, I would have never discovered it!  

Re-Pin this recipe HERE.

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