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  • Dairy Keen

Lemon Chicken

This is an easy and quick way to make chicken look fancy. Takes about 30 minutes from start to finish.

Lemon Chicken

4 Chicken Breasts, skinless

Salt and Pepper

½ Cup all-purpose flour

2 Tablespoons Olive Oil

4 Tablespoons butter, divided

2 teaspoons minced garlic

1/3 Cup minced onion

1/2 Cup chicken broth

3 Tablespoon fresh lemon juice

1 teaspoon fresh lemon zest

1 Tablespoon fresh minced parsley (Optional)

Lemon slices.

Pound chicken to about 1/3-inch thickness. (I put into a zip-lock bag and pound with a heavy, smooth mallet or heavy skillet.) Season both sides of chicken with salt and pepper.

Place flour in a shallow dish and then dredge both sides of each piece of the pounded chicken with the flour to cover both sides.

In a 12-inch or large skillet over medium high heat, add olive oil and 1 Tablespoon of butter. Heat to melt butter. Add the chicken breasts in a single layer. Sear on one side until golden brown, about 5 minutes. Turn to brown the other side about another 5 minutes. Remove from pan to a plate. Set aside.

In the same skillet add another tablespoon of butter, add the garlic and onion. Sauté until the onion is softened, about 5 minutes. Pour in the chicken broth and lemon juice. Reduce heat slightly and let simmer, add the chicken back to the sauce. Simmer about 5 minutes or until chicken is done.

Remove chicken to a serving platter. Add the remaining butter and zest and lemon slices to the sauce and stir until thickened. Pour sauce over chicken. Add parsley and lemon slices to the top. Serve with rice or mashed potatoes.

To make Gluten free use Gluten Free Flour in place of all-purpose. To make Dairy free use olive oil in place of the butter.

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