My mother loved to make this recipe. It is nice and easy for a weeknight meal or even for company coming for Sunday dinner. I think it is easy, flavorful and fast. I don’t usually like to use the oven in the summer, but it is not for a long time. You will think it is worth it!
Buttery-lemon chicken breasts
Ingredients
Four boneless, skinless chicken breasts, sliced in half lengthwise
1 tsp salt
1 tsp pepper
2 Tbsp olive oil, divided
3/4 cup all-purpose flour
4 Tbsp butter
Two garlic cloves, minced
1 lemon, thinly sliced
1/4 cup fresh lemon juice
1/2 cup chopped fresh parsley (optional)
Method
Preheat oven to 350 degrees. Poung chicken breasts with a mallet (or something heavy) until all are of an equal thickness. Sprinkle with salt and pepper.
Heat a large skillet over medium heat and add 1 Tbsp olive oil.
Coat each chicken breast with flour (I usually put the pieces in a plastic bag with the flour and shake until coated. Place half of the chicken in the skillet (be sure to shake off any extra flour). Cook for three to four minutes, then flip and cook another three minutes. Transfer the chicken to a baking dish. (You can spray the dish with Pam before placing the chicken.)
Heat the remaining 1 Tbsp olive oil and cook the remaining chicken pieces as you did the first and then place in the baking dish.
Add butter and garlic to skillet and cook for about 30 seconds over medium-low heat. Add lemon slices and lemon juice and cook for two to three minutes, flipping the lemon slices as they cook. Pour the lemon-butter sauce over the chicken.
Bake for 15 to 20 minutes until chicken is cooked through (165 degrees, if you use a thermometer). Remove from oven and sprinkle with parsley, if using. If I don’t have fresh parsley on hand, I use dried parsley flakes. This is for appearances.
I like to serve baked potatoes and green beans with this dish.
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