Katie
I recently bought a pretty large container of lemon pepper, a spice I have never used before. Sadly, the container has just been sitting in my pantry, anxiously waiting for me to finally open it. Seriously, every single time I opened my pantry it was just staring at me! I could not take it anymore, so I came up with this *super* simple recipe.
I lightly floured my chicken breasts, then coated them in the the lemon pepper. I pan fried the chicken in some yummy melted butter, then made a quick sauce with some lemon juice and chicken broth. It was really quick and easy, a true 20 minute meal! I served the chicken over (boxed!) rice pilaf and with pan roasted lemon brussels sprouts (recipe coming soon). The lemon flavor in the chicken was there but not overpowering. I enjoyed the lemon and pepper combination and won’t wait as long to use this spice again!
Start with the coating for the chicken…
- Pour some flour into a shallow dish.
- Add a little salt.
- Mix to combine.
- Coat chicken breasts in the flour, shaking off any excess.
- Sprinkle some lemon pepper onto both sides of each chicken breast, pressing it on so it sticks.
- Melt ⅓ cup butter in a pan over medium-high heat.
- Add the chicken.
- Cook for about 5 minutes on one side, then flip.
- Continue cooking until golden brown and cooked through.
- Squeeze in the juice from ½ of a lemon.
- Pour in about ¼ cup chicken broth.
- Scrap up any brown bits from the bottom of the pan.
- Cook for about one more minute.
Serve the chicken over rice. Spoon on the sauce. Enjoy!
Three Years Ago: Penne with Vodka Sauce
Lemon Pepper Chicken (serves 4)
INGREDIENTS:
- ¼ cup flour
- ½ teaspoon salt
- 4 thinly sliced chicken breasts
- 4 tablespoons lemon pepper
- ⅓ cup butter
- juice from ½ of a lemon
- ¼ cup chicken broth
DIRECTIONS:
- Mix the flour and salt together.
- Coat the chicken in the flour mixing, shaking off any excess.
- Sprinkle the lemon pepper onto both sides of the chicken.
- Press the lemon pepper onto the chicken breasts.
- Melt the butter in a large skillet over medium-high heat.
- Add the chicken.
- Cook for about 5 minutes on each side, until golden brown.
- Squeeze in the lemon juice and cook for a minute.
- Pour in the chicken broth.
- Scrap up any brown bits from the pan.
- Cook for one more minute.
FYI, lemon pepper is great on pork chops. And don’t forget garlic powder, too. Keeps blood pressure down (which pork raises). And here In the South, we have to dust it with seasoned salt. Don’t us southerners just know-it-all?! Oh, and put a dash of poultry seasoning in that chicken broth! You have a sweet lil’ recipe there. We use lemon pepper a lot. You should try some garlic pepper, too.