LOVE, LOVE, LOVE this dish! It is quick and easy and the sauce is amazing-- we ALWAYS double it! This is really a staple in our house, you can dress it up with lemon steamed asparagus and mashed potatoes or down with baked french fries or greek potatoes and it remains a healthy, delicious meal!
Photo: Charles Schiller; Styling: Lynn Miller
Yield: 4 servings
Cost per Serving: $.91
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Amount per serving
- Calories: 368
- Fat: 19g
- Saturated fat: 7g
- Protein: 41g
- Carbohydrate: 8g
- Fiber: 1g
- Cholesterol: 123mg
- Sodium: 418mg
- 2 whole boneless, skinless chicken breasts (1 1/2 lb.), rinsed, patted dry
- Salt and pepper
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1/4 cup lemon juice
- 3/4 cup low-sodium chicken broth
- 1/4 cup chopped fresh parsley
- Place chicken between 2 sheets of waxed paper and pound until thin. Sprinkle chicken with salt and pepper and dredge in flour.
Heat 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves and cook without moving until browned, 3 minutes. Turn and cook until firm and browned on both sides, 3 minutes more. Transfer to a plate and cover loosely with foil to keep warm.
Add 1 Tbsp. butter and remaining 1 Tbsp. oil to skillet; cook remaining chicken breast halves. Transfer to plate and cover to keep warm.
Add lemon juice and broth to skillet and bring to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat, add remaining 1 Tbsp. butter and parsley and stir until butter melts. Season with salt and pepper. Pour sauce over chicken and serve immediately.
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