Lemon Butter Chicken
READ THIS FIRST: Be careful when adding your chicken to your pan that the butter doesn't splatter-it burns! I usually serve this with pasta and a starchy vegetable, like brussels sprouts.
Ingredients
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- 4 large chicken breasts (about 3 pounds)
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- 1/2 cup flour
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- 8 tbsp salted butter (1 stick)
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- 4 tbsp lemon juice, separated
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- parmesan cheese to garnish
Directions
- Prepare and trim your chicken breasts, cutting to cutlet-sized pieces (a little bit larger than tenders).
- Heat your pan to medium-high, melting half of your butter (4 tablespoons) and allowing it to brown a bit.
- While your pan heats, cover each cutlet with one coat of flour.
- After your butter has browned a bit, add half of your lemon juice.
- Place your chicken in the pan, allowing it to cook in the lemon butter for 10 minutes.
- Take chicken out of pan, add the other half of the butter and lemon juice to the pan, allowing the butter to melt.
- Once melted, add the chicken back to the pan, uncooked-side down. Allow to cook for an additional 10 minutes.
- Once fully cooked, add chicken to serving dish, scraping the juices from the pan into the dish.