Delicious. Depending on the type of lemon, it can be quite tart. Meyer lemons are better flavour IMHO. I serve with whole black olives and crumbled feta sprinkled over top, and Rosemary roasted potatoes
Photo: Jennifer Davick; Styling: Sissy Lamerton
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- 4 skinned and boned chicken breasts (about 1 1/2 lb.)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup all-purpose flour
- 4 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 1/4 cup chicken broth
- 1/4 cup lemon juice
- 8 lemon slices
- 1/4 cup chopped fresh flat-leaf parsley
- Garnish: lemon slices
- 1. Cut 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 flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
- 2. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of 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 remaining olive oil and chicken.
- 3. Add 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.
- 4. Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.
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