LEMON PEPPER CHICKEN

INGREDIENTS

·         1/2 C. ALL-PURPOSE FLOUR

·         1 TBSP. LEMON PEPPER SEASONING

·         1 TSP. KOSHER SALT

·         2 LEMONS, DIVIDED

·         1 LB. BONELESS SKINLESS CHICKEN BREAST

·         2 TBSP. EXTRA-VIRGIN OLIVE OIL

·         1/2 C. LOW-SODIUM CHICKEN BROTH

·         2 TBSP. BUTTER

·         2 CLOVES GARLIC

·         CHOPPED PARSLEY, FOR GARNISH

DIRECTIONS

1.   PREHEAT OVEN TO 400°.

2.   IN A MEDIUM BOWL, COMBINE FLOUR, LEMON PEPPER, SALT, AND ZEST OF ONE LEMON. TOSS HALVED CHICKEN BREASTS IN THE FLOUR MIXTURE UNTIL FULLY COATED. SLICE 1 LEMON INTO THIN ROUNDS.

3.   IN A LARGE SKILLET OVER MEDIUM HIGH HEAT, HEAT OLIVE OIL. ADD THE CHICKEN IN A SINGLE LAYER AND COOK UNTIL GOLDEN ON THE BOTTOM, ABOUT 5 MINUTES. FLIP CHICKEN BREASTS.

4.   TO THE SAME SKILLET, ADD THE CHICKEN BROTH, BUTTER, GARLIC AND LEMON SLICES AND TRANSFER SKILLET TO THE OVEN. BAKE UNTIL THE CHICKEN REACHES AN INTERNAL TEMPERATURE OF 170° F AND THE SAUCE HAS REDUCED SLIGHTLY, 10 TO 15 MINUTES.

5.   SPOON SAUCE ON TOP OF CHICKEN. GARNISH WITH PARSLEY.