Lemon Chicken Skillet

Lemon Butter Chicken Breasts

Ingredients

• 6medium boneless skinless chicken breast halves (1-1/2 pounds)
• 1/2cup all-purpose flour
• 1/2teaspoon salt
• 2teaspoons lemon pepper seasoning
• 1/3cup butter
• 2lemons, sliced
• 2tablespoons lemon juice
• Hot cooked rice or pilaf (optional)

Directions

1. Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.
2. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

From the Test Kitchen

DIETARY EXCHANGES:

2 starch, 3 very lean meat, 2 fat.

Nutrition Facts (Lemon Butter Chicken Breasts)

• Per serving:
 
• 258 kcal cal., 
• 12 g fat 
• (7 g sat. fat, 
• 95 mg chol., 
• 725 mg sodium, 
• 8 g carb., 
• 0 g fiber, 
• 27 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet
• 
  

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