Sunday, March 3, 2013

Lemon Chicken


4 boneless, skinless chicken breasts, fileted
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup whole wheat flour (or almond flour for gluten free)
4 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup low-sodium chicken broth
1/4 cup fresh squeezed lemon juice
8 lemon slices
1 teaspoon thyme
1/4 cup fresh basil, chopped

  1. Preheat oven to 375 degrees.
  2. Filet each chicken breast.  Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
  3. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook chicken in skillet 4-5 minutes on each side or until golden brown. 
  4. Remove chicken from skillet and keep warm.
  5. Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
  6. Remove skillet from heat; add thyme and basil and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. 
  7. Pour chicken and sauce into 8 x 8 baking pan.  Bake in oven for 15-18 minutes or until done.

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