This lemon pepper chicken with butter sauce is a simple recipe that’s ready in just 20 minutes! The perfect dinner for a busy weeknight.
I’m back with another chicken formula – on the grounds that truly, is there ever such an unbelievable marvel as an excessive number of chicken plans?! This lemon pepper chicken formula is on the table quickly, ideal for those evenings where you need supper on the table ASAP. You most likely as of now have all the fixings in your storeroom to make it this evening!
One thing to observe: all lemon pepper preparing isn’t made equivalent. At the point when I bought my lemon pepper for this formula, I read the elements of 4 distinct brands and they changed a lot. Some lemon pepper brands contain salt, others utilize citrus extract rather than genuine lemon strip, and some even utilize yellow food shading! I suggest searching for a more normal fixing list, to me citrus extract is certainly not an extraordinary substitute for genuine lemon strip.
This lemon pepper chicken has a light breading on it, which comes out a profound brilliant earthy colored when sauteed in a little olive oil. The spread sauce is discretionary, however it truly adds a pleasant last little detail and requires only a couple minutes to make. I like to serve this chicken over rice or pasta with a green veggie as an afterthought for a total dinner.
This recipe for lemon pepper chicken with butter sauce is a simple recipe that’s ready in just 20 minutes! The perfect dinner for a busy weeknight.
INGREDIENTS
- 4 thin cut boneless skinless chicken breasts
- 1/3 cup all purpose flour
- 1 tablespoon lemon pepper seasoning or more to taste
- salt to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons lemon juice
- 1 tablespoon chopped parsley.
INSTRUCTIONS
- Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
- Heat the olive oil in a large pan over medium high heat.
- Dredge the chicken breasts in the flour mixture, turning to coat evenly.
- Place the chicken in the pan and cook for 5-6 minutes per side or until done.
- Remove the chicken from the pan and place on a plate. Cover to keep warm.
- Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.
- Spoon the sauce over the chicken. Sprinkle with parsley and serve.
