This recipe pretty much never fails to deliver for an easy, simple popular dinner. Both kids and adults will love it. Double the recipe for a larger crowd and serve it for a weekend dinner party. The best part is you can use this recipe as a template substituting fresh lime or orange for the lemon and cilantro for the parsley. It’s also delicious with fresh basil.
- 4 boneless, skinless chicken breasts, about 6 ounces each
- ½ cup flour
- Salt to taste
- Fresh ground black pepper
- 3 tablespoons butter
- 3 tablespoons olive oil
- ¾ cup chicken broth
- 3 tablespoons lemon juice
- ½ teaspoon lemon zest
- 2 tablespoons butter
- 3 tablespoons chopped Italian parsley
- Flat chicken breast with hammer to ½ inch thick.
- Season with salt and black pepper powder. Coat with all purpose flour and shake off excess flour.
- Melt butter with olive oil on medium heat. When it starts sizzle, add chicken breast pieces and cook for 3 minutes. Don’t move. After three minutes turn and side and cook for more three minutes (cook chicken in badges if pan is not large).
- Remove chicken in plate.
- In same pan add chicken broth, lemon juice and lemon zest. When start cooking return chicken in broth and simmer on low heat until chicken completely cooked. Remove chicken in platter.
- Melt the butter in pan, stir in parsley, salt and black pepper powder.
- Pour sauce over chicken and serve.