Lemon Chicken
  • 4 Skinless Boneless Chicken Breasts
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/3 Cup All-Purpose Flour
  • 4 Tbsp Butter divided
  • 2 Tbsp Olive Oil divided
  • 4 tsp Lemon Pepper Seasoning divided
  • 1/2 Cup Lemon Juice Divided
  • 2 lemons sliced
  • 1/4 Cup Chopped parsley
  • 2 Tbsp Honey
  1. Butterfly your chicken breasts by cutting each one in half lengthwise.
  2. Cover the chicken breasts with plastic wrap and pound each piece to about about 1/4-inch thickness.
  3. Season chicken with salt and pepper then lightly dredge chicken in the flour, shaking off any excess.
  4. Melt 1 Tbsp butter with 1 Tbsp olive oil in a large skillet over medium high heat.
  5. Cook half the chicken for 3-5 minutes per side, sprinkling each side of the chicken with lemon pepper while still in the pan, until golden brown and cooked through.
  6. Transfer the chicken to a plate, and repeat procedure with remaining chicken, 1 Tbsp utter and remaining olive oil.
  7. Add 1/4 cup Lemon juice to skillet and cook for 1 minute, allowing juice to thicken slightly, stirring up browned bits left in the pan from the chicken. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring to allow them to caramelize. Remove the lemons from the pan and set aside.
  8. Add remaining 2 Tbsp of butter, 1/4 cup lemon juice and honey to skillet and stir until the butter melts.
  9. Layer lemon slices on top of chicken and pour sauce over the chicken. Garnish with chopped parsley.
  10. Serve immediately.