Thursday, February 26, 2009

Lemon Chicken

6 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 cup flour
lemon pepper to taste
1/2 cup butter
2 tablespoons fresh lemon juice

Pound chicken breasts to 1/4" thick. Combine salt and flour; dredge chicken in mixture.  Liberally sprinkle lemon pepper on each chicken breast. Melt butter in a large skillet and saute chicken in melted butter for about 5 minutes per side, or until golden brown. Add lemon juice to skillet and increase heat to make glaze. Serve chicken and lemon butter glaze with white rice. Chicken is also good cold. 

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