Lemon Butter Chicken Breasts #chicken #dinner

Lemon Butter Chicken Breasts #chicken #dinner

Lemon margarine chicken isn't only a menu thing at your preferred eatery. It's additionally a brisk preparing skillet supper ideal for weeknights! Boneless chicken bosoms are enhanced with lemon-pepper flavoring and cooked in a rich lemon sauce you'll need to present with pretty much everything. Present with rice, pilaf or pasta to adjust our the chicken supper.

I'm about lemon chicken so when you add a spread container sauce to the blend you realize it will be unfathomably delectable. What's more, not just that this chicken is so natural to make and it will meet up in the blink of an eye, making it the ideal dish to serve anytime.

I cherish that this formula doesn't require numerous fixings yet regardless it yields incredibly tasty final products, and everything on account of that splendid lemon and rich spread. With this formula you get flawlessly delicate, brilliant dark colored dish burned chicken bosoms that are covered in that brisk lemon container sauce.

Also try our recipe Chicken Piccata with Lemon Sauce

Lemon Butter Chicken Breasts #chicken #dinner #healthy #easy #recipes

Lemon Chicken Skillet - quick and easy 30-minute recipe. Healthy and gluten free!​ So delicious and perfect for dinner.

Ingredients
  •  6 medium boneless skinless chicken breast halves (1-1/2 pounds)
  •  ½ cup all-purpose flour
  •  ½ teaspoon salt
  •  2 teaspoons lemon pepper seasoning
  •  ⅓ cup butter
  •  2 lemons, sliced
  •  2 tablespoons lemon juice
  •  Hot cooked rice or pilaf (optional)

Instructions
  1. Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. 
  2. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.
  3. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. 
  4. 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. 
  5. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced.
  6. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

Read more our recipe : Cashew-less Vegan Queso

For more detail : https://bit.ly/2LNsywX

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