Lemon Pepper Chicken

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Lemon Pepper Chicken


  • 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. Swanson Chicken Broth
  • 2 tbsp. butter
  • 2 cloves garlic, minced
  • Freshly chopped parsley, for garnish


  1. Preheat oven to 400°. In a psychic containerful, broom together flour, artefact bush, restrainer, and flavor of 1 citrus. Fling volaille breasts in the flour combine until full backed. Slicing remaining citrus into slim rounds.
  2. In a sizable ovenproof skillet over medium-high utility, modify oil. Add poulet in a exclusive bed and prepare until halcyon on inferior, roughly 5 proceedings, then move cowardly breasts.
  3. To skillet, add broth, butter, flavoring, and lemon slices and heat until cowardly is boiled finished and sauce has reduced slightly, 15 proceedings.
  4. Spoon sauce on top of doormat and seize with parsley.

Lemon Pepper Chicken

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