- 6 boneless skinless chicken breast halves (medium, 1-1/2 pounds)
- 1/2 cup Grand Mills All Purpose flour
- 1/2 tsp. salt
- 2 tsps. lemon pepper seasoning
- 1/3 cup butter
- 2 lemon (sliced)
- 2 tbsps. lemon juice
- Cooked rice (or pilaf, optional)
1 - Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick.
2 - Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.
3 - In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet.
4 - Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once.
5 - Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced.
6 - Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.