It just so happens that my favorite chicken wing taste is lemon pepper. But my least favorite evening meal is wings. I have no intention of working over a hot pot of oil and handling batches of wings during the week. But pan-fried, plump, juicy chicken breasts covered in a lemon-pepper sauce? Yes, that suits me better on weeknights.
Ingredients:
- 1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts (about 2 large chicken breasts)
- 1 1/2 tablespoons lemon pepper seasoning, divided
- 1/2 teaspoon kosher salt, plus more to taste
- 3/4 cup all-purpose flour
- 1 1/2 tablespoons vegetable oil
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced or grated
- 1/2 cup chicken stock
- 1/3 cup freshly squeezed lemon juice (from 2 lemons)
- 1/4 cup Italian parsley, chopped
- Lemon slices, for garnish (optional)
Instructions:
Step:No:01
Cut the chicken breast into cutlets by pressing your palm flat on the top of each one to prevent it from slipping. To cut the chicken breast into two thinner pieces, run the broad side of the knife horizontally across the cutting board (cutlets).
Step:No:02
Dredge the chicken breasts after seasoning:
Combine 4 teaspoons of the lemon pepper spice and the salt in a small bowl. Transfer the flour into a different shallow bowl.
Apply the spice mixture on both sides of each chicken breast. While the pan is heating, place the seasoned chicken on a wire rack or tray after dredging it on both sides in the flour and shaking off any excess.
Combine 4 teaspoons of the lemon pepper spice and the salt in a small bowl. Transfer the flour into a different shallow bowl.
Apply the spice mixture on both sides of each chicken breast. While the pan is heating, place the seasoned chicken on a wire rack or tray after dredging it on both sides in the flour and shaking off any excess.
Step:No:03
Pan-fry the chicken by heating 2 tablespoons of butter and oil in a large skillet over medium heat. Swirl the pan a little to blend the two fats after the butter has melted. When the skillet's oil starts to shimmer, place the chicken cutlets in the pan in a single layer. Fry in batches as needed.
Without moving, fry the chicken for three minutes. With a pair of tongs, turn the chicken over and continue to fry it for another two to three minutes, or until it's cooked through.
Transfer the chicken to a dish using tongs after removing it from the skillet.
Without moving, fry the chicken for three minutes. With a pair of tongs, turn the chicken over and continue to fry it for another two to three minutes, or until it's cooked through.
Transfer the chicken to a dish using tongs after removing it from the skillet.
Step:No:04
To prepare the lemon-pepper sauce, remove the skillet's browned fat. Put the skillet back on the burner and add the last of the butter.
In the pan, melt the butter over medium heat. Add the garlic once the butter has melted. For 30 to 45 seconds, sauté the garlic in the butter until aromatic.
In the pan, melt the butter over medium heat. Add the garlic once the butter has melted. For 30 to 45 seconds, sauté the garlic in the butter until aromatic.
To deglaze the pan and scrape away any browned bits from the bottom, add the chicken stock and lemon juice. The liquid in the skillet should be let to boil for one minute or until it thickens just a little. Add salt to taste and the last 1/2 teaspoon of lemon pepper seasoning to the sauce.
Step:No:05
Coat the chicken: Put the chicken breasts back in the pan after the sauce has somewhat reduced. After coating them on both sides with the sauce, flip them over and turn off the stove. Sprinkle the chopped parsley on top of the chicken after letting it reheat from the leftover heat in the pan.
Serve with lemon slices as a garnish.
Serve with lemon slices as a garnish.
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