Lemon Pepper Chicken
Lemon Pepper Chicken is an easy skillet dinner that your family will love. The simple and delicious lemony sauce pairs perfectly with the spice of black pepper.
Servings: 4 servings
Ingredients
- 1/3 cup all purpose flour
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon kosher salt
- 1 pound boneless skinless chicken breasts cut in half into cutlets
- 2 tablespoons olive oil
- 1/4 cup unsalted butter
- 1 cup low sodium chicken stock
- 3 cloves garlic minced
- 2 lemons cut into thin slices
- fresh parsley minced
Instructions
- In a shallow dish, whisk together 1/3 cup all purpose flour, 2 tablespoons lemon zest, 1 1/2 teaspoons ground black pepper, and 1 teaspoon kosher salt.
- Toss the chicken cutlets in the flour mixture so they are well coated.
- In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the chicken and cook for 5 to 6 minutes on each side or until an instant read thermometer reaches 165 degrees. Remove the chicken from the skillet and tent it to keep it warm. (There is no need to clean the skillet after this step.)
- Add the chicken stock, scraping up any brown bits. Add in the butter, garlic, and lemon slices. Bring the mixture to a simmer and continue cooking until it has reduced by half, about 5 mintues.
- Add the chicken back to the skillet, and spoon the sauce over it. Top with fresh parsley, serve over angel hair pasta, and enjoy.