INGREDIENTS:
- 3 boneless, skinless chicken breasts, halved horizontally {giving you six servings}
- 1/2 c. flour
- 1 t. salt
- 1 t. pepper
- 1 t. garlic powder
- 1 t. onion powder
- 1 T. dried or fresh parsley
- 1 lemon
- 1/2 c. chicken stock
- 3 T. butter
- 3 T. olive oil
- In a skillet heat the butter and olive oil to a medium-high heat.
- Season chicken breasts with salt, pepper, garlic powder and onion powder.
- Dredge the chicken breasts in the flour, shaking off an excess.
- Gently lay the chicken in the skillet, cooking 3-4 minutes a side.
- After both sides of the chicken are cooked {you will have a golden brown crust on them}, remove them from the pan to a plate.
- Keeping the skillet on medium-high heat, squeeze in the lemon juice and chicken stock. Using a wooden spoon scrape up the food bits from the bottom of the pan. Allow this mixture to boil and thicken a bit.
- Place the cooked chicken back into the pan with the lemon/stock gravy.
- Garnish with reserved lemon slices and parsley. Serve hot.
Source: Ally's Sweet And Savory Eats
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