This lemon chicken is a quick-cookingskillet dinnerperfect for weeknights.
Serve with rice, pilaf or pasta to round out your chicken dinner.
Rice our favorite way to soak up all the citrusy pan drippings.
Credit: Blaine Moats
A piece ofcrusty breadworks well too!
How to Pound Chicken Breasts
There are several methods to create a thin cut of chicken.
Be sure to pound from the center out to ensure even thickness.
Thicker pieces of poultry such as largerchicken breastscan be cut in half horizontally.
Press down lightly on the top of the piece of poultry as you cut all of the way through.
Once cut, pound to your desired thinness.
Ingredients
6mediumboneless skinless chicken breast halves(1 1/2lb.)
Pound lightly into a rectangle about 1/4 to 1/8 inch thick.
In a shallow bowl, combine the flour, salt.
Coat chicken breasts with flour mixture.
Remove chicken from skillet.
Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once.
Return all of the chicken to the skillet, overlapping chicken breasts slightly.
Drizzle lemon juice over the chicken breasts.
Cook for 2 to 3 minutes more or until pan juices are slightly reduced.
Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired.
2,000 calories a day is used for general nutrition advice.
