SPEEDY LEMON-HERB CHICKEN BREASTS
Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. When the family is famished, but dinner's not ready, this speedy lemon chicken will answer the call. It calls for simple ingredients you already have on hand and is ready in minutes.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place an inch of flour on a plate and season with salt and pepper. Dredge the chicken breasts in the flour to lightly coat.
- Heat a 12-inch skillet, heat oil (1/4 inch) over medium-high heat until a pinch of flour sizzles when dropped in.
- When the oil is hot, add chicken breasts to the pan. Cook until the chicken is nicely brown on the first side, about 5 to 7 minutes, then turn and cook on the second side, about 5 to 7 minutes, lowering the heat a bit if the coating begins to scorch. Cook until juice of chicken is clear when center of thickest part is cut (165°F).
- When the chicken is done, remove to a plate and tent to keep warm. Add broth, lemon juice and parsley to the pan and cook, stirring until the liquid is reduced by half, about 1 to 2 minutes. Return the chicken breasts to the pan and turn to coat with the sauce.
- Slice the chicken breast and serve on a bed of rice and or spinach drizzled with a little more sauce.
Nutrition Facts : ServingSize 1 Serving
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