Chicken Breasts with Lemon and Pepper
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chicken breasts, boneless and skinless
freshly ground black pepper
finely chopped parsley
1Place chicken breasts between 2 sheets of waxed paper and gently pound with a meat mallet until about 1/2 inch thick.
3Heat butter in a large, heavy nonstick skillet over medium heat until bubbly and starting to brown.
4Add chicken and cook about 10 minutes, turning occasionally, or until almost opaque in center and golden on both sides.
5Remove to serving plates.
6Remove skillet from heat and let pan juices cool briefly.
7Add lemon juice, and stir to loosen brown drippings in bottom of pan.
8Spoon over chicken, season well with pepper, then sprinkle with parsley.