In just 15 minutes, you can have this delicious dish ready to eat so you can get back to studying! Serve this with some rice or mashed potatoes to catch that lovely sauce. You can use boneless chicken thighs instead of chicken breasts, but they will take a bit longer to cook. Substitute any flour in for the all-purpose to make this easily gluten-free. Take the time to prep all of your ingredients first, which will make your time at the stove quick and efficient!
Ingredients
1/2 cup all-purpose flour
¾ tsp freshly ground black pepper
1 tsp kosher salt
2 lemons, divided
1 lb boneless skinless chicken breasts (about 2)
2 tbso extra-virgin olive oil
1/2 cup chicken broth
2 tbsp butter
2 cloves garlic, minced
Freshly chopped parsley, for garnish
Method
- Get all of your prep done first. Place a chicken breast on a board. Gently press your fingers onto the chicken and slice in half horizontally using your hand to help make an even slice (watch your fingers!).
- In a medium bowl, whisk together flour, black pepper, salt, and the zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.
- Heat oil in a large saute pan over medium-high heat. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.
- To skillet, add broth, butter, garlic, and lemon slices and cook until chicken is cooked through and sauce has reduced slightly, 3 minutes.
- Spoon sauce on top of chicken and garnish with parsley.
