After a busy semester, I am home for Christmas, eager to take a break from the dining halls and get back into the kitchen. One of the first meals I made was this Lemon Chicken, a simple recipe that looks and tastes elegant. My family ate the chicken alongside steamed broccoli, brown rice, and salad, but it would go with almost any side starch or vegetable.
4 skinless, boneless chicken breasts (about 1.5 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
4 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup chicken broth
1/4 cup lemon juice
8 lemon slices
1/4 cup chopped fresh flat-leaf parsley
Garnish: lemon slices
1. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
2. Melt 1 tablespoon butter with 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and cooked through. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 tablespoon butter and remaining olive oil and chicken.
3. Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
4. Remove skillet from heat; add parsley and remaining 2 tablespoons butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.
*Recipe adapted from Southern Living