MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon-Pepper Chicken Breasts
Categories: Poultry, Vegetables, Herbs
Yield: 4 servings

2 lg Boneled, skinned chicken
- breasts; (12 oz ea) patted
- dry
3 tb A-P flour
1 tb Lemon-pepper seasoning
2 tb Oil; more as needed
3 tb Unsalted butter
1 lg Garlic clove; minced
3 tb Lemon juice
Chopped parsley; for
- serving

Cut the chicken breasts in half horizontally and place
them on a large plate.

Combine the flour and lemon-pepper seasoning in a small
bowl and mix with a fork. Sprinkle the mixture evenly
over the chicken breasts, turning to coat all sides and
patting to adhere.

Heat a large (12") pan over medium-high. Add the oil
and, working in batches, cook the chicken breasts for 3
to 4 minutes on each side, until browned and cooked
through. (Add more oil if necessary. If the oil begins
smoking at any point, turn down the heat.) Transfer the
chicken breasts to a plate, and drain and discard any
remaining oil.

Add the butter and garlic to the pan, and stir over
medium-low heat for 30 seconds to 1 minute, until the
garlic is just starting to take on color. Add the lemon
juice (careful, it may splatter) and cook for another 30
seconds, until the sauce is slightly reduced.

Off the heat, return the chicken breasts to the pan,
turning to coat them in the sauce. Garnish with parsley
and serve hot. Store leftover chicken in a sealed
container in the refrigerator for up to 3 days.

By: Lidey Heuck

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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