Lemon Pepper Chicken

 

For the lemon pepper chicken

• ▢2 large chicken breasts (about 1 ½ pounds)
  1 tablespoon Flour
  1 tablespoon lemon pepper seasoning
  ½ teaspoon kosher salt
  2 tablespoons extra virgin olive oil

For the sauce

• ▢2 tablespoons unsalted butter
  2 garlic cloves, minced
  3 tablespoons lemon juice (from 1 lemon)
  ¼ cup low-sodium chicken broth
  1 teaspoon lemon zest
  optional: garnish with freshly chopped parsley and lemon slices

Instructions

• Mix the seasoning: In a small mixing bowl, stir together the flour, lemon pepper seasoning, and salt.
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• Season the chicken: Sprinkle the seasoning evenly over both sides of the chicken, pressing it in with your hands.
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• Cook the chicken: Heat the oil in a large pan over medium-high heat. Add the chicken and sear for 3 to 4 minutes on one side, then flip over and cook another 3 to 4 minutes (until an instant-read thermometer reaches 160 to 165°F). Remove to a plate.
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• Make the sauce: Add the butter to the pan, and sauté the garlic in the butter for about 30 seconds. Add the chicken broth and lemon juice and reduce the sauce for a minute or two.
  
  
• Finish and serve: Add the chicken back to the pan and spoon the sauce on top. Garnish with lemon zest, and if you'd like, chopped parsley and lemon slices.