Lemon Pepper Chicken with Lemon Pan Sauce
Lemon pepper is back and better than ever in this succulently divine Lemon Pepper Chicken dinner! Whip it all together in less than half an hour.
Servings 4 people
- 1 3/4 to 2 pounds chicken breasts thin-cut
- 1/4 cup all-purpose flour
- 1 tablespoon lemon pepper
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 1/2 cups chicken broth
- 1/4 cup fresh lemon juice
- 3/4 teaspoon sugar
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 tablespoons unsalted butter
- 1 lemon sliced thinly
- 2 tablespoons flat-leaf parsley chopped
Mix together flour, lemon pepper and salt in a shallow bowl or plate. Dredge chicken breasts in flour mixture, shaking off excess.
Heat oil in a large skillet over medium-high heat. When it begins to shimmer, add the chicken breast in a single layer, without crowding the pan (may need to brown in 2 batches) and cook 2-4 minutes per side until golden brown and there is no longer any pink. Remove the chicken to a plate and loosely tent with foil to keep warm.
Add chicken broth, lemon juice, and sugar and bring to a boil, stirring to scrape up all the brown bits on the bottom of the skillet. Bring to a boil then add cornstarch/water mixture and continue to boil until thick, about 1 minute. Remove from heat and add butter and stir to melt. Return chicken to pan. Garnish with chopped parsley and lemon slices and serve.
Serving: 1/4 of the recipe | Calories: 403kcal | Carbohydrates: 15g | Protein: 43g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 142mg | Sodium: 1137mg | Potassium: 888mg | Fiber: 1g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 31.4mg | Calcium: 32mg | Iron: 1.7mg