I know, it’s been awhile since I’ve updated here…my laptop met an unfortunate end a few weeks ago. I normally do my blog updates from the comfort of my favorite chair with my trusty laptop, and I’m usually feeling too lazy to sit in my office to use the desktop computer once I FINALLY have the kids in bed, so my posts have certainly been lacking. However, my cooking has not been lacking, and I’m very excited to share this recipe with you!
As soon as I saw this on Tracey’s blog, I IMMEDIATELY added it to my meal plan. I love lemon in just about any dish where lemon could be appropriate, and for all of the recipes I’ve tried with lemon, this one is at the very, very top of my favorites list. The chicken was tender and delcious, and the lemon sauce was bright and flavorful. Served with a a side of some fantastic green beans (recipe coming soon!), this made a quick and healthy weeknight dinner that will certainly frequent our dinner table.
2 boneless, skinless chicken breasts (about 8 oz each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 tablespoons butter, divided
1 tablespoons olive oil
1/4 cup chicken broth
1/4 cup lemon juice
8 lemon slices
2 tablespoons chopped fresh parsley
Place the chicken on a cutting board. Working with one breast at a time, place your hand on top and use a sharp knife to cut the breast in half horizontally, to make two thinner chicken cutlets. (Don’t worry if they’re not perfectly even, mine never are!) Place each cutlet between two sheets of plastic wrap and use a meat mallet or skillet to pound to 1/4-inch thickness.
Season the chicken on both sides with the salt and pepper. Lightly dredge each cutlet in flour, shaking off the excess.
Set a large nonstick skillet over medium-high heat. Add 1 tablespoon of the butter and the olive oil to the pan. Once the butter is melted and the pan is hot, add the chicken. Cook for 2-3 minutes per side, or until the chicken is golden brown and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.
Reduce the heat to medium, and add the chicken broth and lemon juice to the pan. Cook for 1-2 minutes, or until the sauce has thickened slightly, scraping the bottom of the skillet to loosen any brown bits. Add the lemon slices to the sauce and let sit undisturbed for about 30 seconds. Remove the pan from the heat and add the parsley and remaining tablespoon of butter. Stir until the butter is melted and the sauce is smooth. Pour the sauce over the chicken and serve (you can garnish with the lemon slices if desired).