REVIVE AND RESTORE WITH LEMON PEPPER CHICKEN

INGREDIENTS

1/2 c. 

all-purpose flour

1 tbsp. 

lemon pepper seasoning

1 tsp. 

kosher salt

2 

lemons, divided

1 lb. 

boneless skinless chicken breasts, halved

2 tbsp. 

extra-virgin olive oil

1/2 c. 

Chicken broth

 

2 tbsp. 

butter

2 

cloves garlic, minced

Freshly chopped parsley, for garnish

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DIRECTIONS

FOR OVEN

1. Preheat oven to 400°. In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.
2. In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.
3. To skillet, add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly, about 5 minutes.
4. Spoon sauce on top of chicken and garnish with parsley.

FOR STOVETOP

1. In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.
2. In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.
3. To skillet, add broth, butter, garlic, and lemon slices and cook until chicken is cooked through and sauce has reduced slightly, 3 minutes.
4. Spoon sauce on top of chicken and garnish with parsley.