Lemon Chicken

Nancy Allen


Love this easy chicken dish with great flavor and I serve it with oregano green beans.

★★★★★ 1 vote
8 servings
30 Min
30 Min
Pan Fry


skinned and boned chicken breast (about 1 1/2 lb.)
1 tsp
1/2 tsp
1/3 c
all purpose flour
4 Tbsp
butter, divided
2 Tbsp
olive oil, divided
1/4 c
chicken broth
1/4 c
lemon juice, fresh
8 slice
fresh lemon
1/4 c
chopped fresh flat-leaf parsley
garnish: lemon slices


1Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy duty plastic wrap; flatten to 1/4 inch thickness, using a rolling pin or the flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
2Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium hig heat. Cook half the chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaing olive oil and chicken.
3Add 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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy