Enjoy your evening more with this one-pan dinner option. Make use of in season lemons and, with only one pan to scrub at the end, you’ll save on clean-up time.
Time: 30 minutes
- 2 large boneless skinless chicken breasts, halved
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons lemon pepper seasoning
- 1/3 cup butter
- 2 lemons, sliced
- 2 tablespoons lemon juice
- 1 teaspoon fresh tarragon
- hot cooked rice or pilaf (optional)
Lightly flatten each chicken breast half with a mallet to about one centimetre thick. In a shallow bowl, mix together the flour, salt and lemon pepper. Dredge each piece of chicken through the flour mixture. Heat butter (save 1 tablespoon butter) in a large fry pan over medium-high heat. Cook chicken breasts in heated fry pan for about 3 minutes on each side or until browned and no longer pink.
Remove chicken and wipe fry pan clean with a paper towel.
Add the last tablespoon of butter and lemon slices to the fry pan and cook for 2 minutes or until lightly browned, turning once. Use a fork to squeeze the lemon slices a bit. Return the chicken to the pan, drizzling with lemon juice. Cook for another 2 to 3 minutes until juices have reduced slightly.
Serve chicken mixture over rice or pilaf.