← Nouns Cooking · American

Ingredients

• 2 large chicken breasts (about 600 g)
• 2 Lemon, zest of 1, juice of both
• 3 tbsp Plain (all-purpose) flour
• ¾ tsp Salt
• 2 tsp coarsely cracked black pepper
• ½ tsp Garlic powder
• 2 tbsp Olive oil
• 1 tbsp Butter
• 2 cloves Garlic, minced
• 120 ml chicken stock
• 1 tbsp Parsley, chopped

Method

1. Slice each chicken breast in half horizontally to make 4 thin cutlets. Mix the flour, lemon zest, salt, pepper and garlic powder on a plate and press the chicken into it to coat both sides.
2. Heat the oil in a large frying pan over medium-high heat. Cook the cutlets for 3–4 min per side, until golden and cooked through to 75°C (165°F). Move to a plate.
3. Lower the heat to medium, add the butter and garlic and stir for 30 seconds. Pour in the stock and half the lemon juice, scraping up the browned bits, and simmer for 2 min until slightly reduced.
4. Taste and add more lemon juice if you like it sharper. Spoon the sauce over the chicken, scatter with parsley and serve with rice, pasta or a salad.

Tips

• Use a ready-made lemon pepper seasoning in place of the zest, pepper and salt if you have it; check its salt level first.
• Cut very thick breasts into 3 thin slices so they cook quickly and evenly.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Spend With Pennies Taste of Home