MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Pepper Chicken Breasts
 Categories: Poultry, Vegetables, Herbs
      Yield: 4 Servings

      2 lg Chicken breasts (12 oz ea);
           - boned, skinned,
           - patted dry
      3 tb A-P flour
      1 tb Lemon-pepper seasoning
      2 tb Oil; more as needed
      3 tb Unsalted butter
      1 cl Garlic; minced
      3 tb Lemon juice
           Parsley; chopped,
           - for serving

  Cut the chicken breasts in half horizontally and place them on a
  large plate.

  Combine the flour and lemon-pepper seasoning in a small bowl and
  mix with a fork. Sprinkle the mixture evenly over the chicken
  breasts, turning to coat all sides and patting to adhere.

  Heat a large (12") pan over medium-high. Add the oil and, working
  in batches, cook the chicken breasts for 3 to 4 minutes on each
  side, until browned and cooked through. Add more oil if necessary.
  If the oil begins smoking at any point, turn down the heat.
  Transfer the chicken breasts to a plate, and drain and discard any
  remaining oil.

  Add the butter and garlic to the pan, and stir over medium-low heat
  for 30 seconds to 1 minute, until the garlic is just starting to
  take on color. Add the lemon juice (careful, it may splatter) and
  cook for another 30 seconds, until the sauce is slightly reduced.

  Off the heat, return the chicken breasts to the pan, turning to
  coat them in the sauce. Garnish with parsley and serve hot. Store
  leftover chicken in a sealed container in the refrigerator for up
  to 3 days.

  Recipe by Lidey Heuck

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM