Lemon Pepper Chicken Breasts

These easy-to-make pan-fried chicken breasts coated in a lemon pepper sauce are perfect for a weeknight dinner. Serve with rice or mashed potatoes and this lemon pepper chicken breast dish.

Ingredients :

• 2 large boneless, skinless chicken breasts weighing between 1 1/2 and 1 3/4 pounds

• 1 1/2 tablespoons lemon pepper seasoning, divided

• Salt to taste plus 1/2 teaspoon of kosher salt

• 3/4 cup all-purpose flour

• 1 1/2 tablespoons vegetable oil

• 4 tablespoons unsalted butter, divided

• 2 cloves garlic, minced or grated

• 1/2 cup chicken stock

• freshly squeezed lemon juice (from two lemons), 1/3 cup

• 1/4 cup Italian parsley, chopped

• Lemon slices, for garnish (optional)

STEPS :

     1. Cut the chicken breast into cutlets : 

To keep an entire chicken breast from sliding around, press your palm firmly on the top. Cut the chicken breast into two thinner pieces (cutlets) with the broad edge of your knife horizontal to the cutting board.

     2. Season, then dredge the chicken breasts : 

Combine 4 teaspoons lemon pepper seasoning and salt in a small bowl. Combine the flour in a different shallow dish. 

Season the spice mixture on both sides of the chicken breasts. Dredge both sides of the seasoned chicken in the flour, shaking off any excess flour, and set aside on a wire rack or tray while the pan heats.

     3. Pan-fry the chicken :

In a big skillet over medium heat, melt the butter and add the oil. When the butter has melted, stir the pan to mix the two fats. Lay your chicken cutlets in a single layer in the skillet once the oil begins to shimmer. Fry in batches as necessary.

Fry the chicken without moving it for 3 minutes. Flip the chicken with tongs and heat for another 2 1/2 to 3 minutes, or until cooked through. 

Transfer the chicken from the skillet to a dish using tongs.

     4. Make the lemon pepper sauce :  

Remove the blackened fat from the skillet and set aside. Return the skillet to the heat and stir in the remaining butter. 

Using a medium heat, melt the butter in the pan. When the butter has melted, include the garlic. Sauté the garlic in the butter for 30 to 45 seconds, or until fragrant.

Deglaze the pan with the chicken stock and lemon juice, scraping up any browned bits from the bottom. Allow the liquid in the skillet to come to a boil and continue to boil for 1 minute, or until very slightly thickened. Add the remaining 1/2 teaspoon of salt, pepper, and lemon pepper to the sauce to taste.

     5. Coat the chicken : 

Return the chicken breasts to the pan once the sauce has somewhat reduced. Turn them over to coat both sides with the sauce and remove from the heat. Allow the leftover heat from the pan to reheat the chicken before sprinkling with parsley. 

Serve garnished with lemon slices.