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Wednesday, July 06 2016

The versatility of chicken breast makes it a classic kitchen staple. Whether you prefer oven-baked, boiled, slow-simmered, or in the skillet -- we have a chicken breast meal any way you want it.


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

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.
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

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

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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