Tuesday, April 3, 2012

Sauteed Lemon Chicken

This was another Pinterest recipe I discovered and couldn't wait to try! The original recipe called for Meyer Lemons to be used but, unfortunately in our town, there aren't any Meyer lemons to be found. At least not at our Publix. So I had to go with regular old lemons. Honestly, it still tasted great, and wouldn't have thought otherwise!
 (My lemons got a little burnt, hence the black-ish color. Don't be like me--keep an eye on the food you're cooking!)

Sauteed Lemon Chicken
adapted slightly from Shrinking Kitchen

3-4 boneless, skinless chicken breasts
2 tsp. dried oregano
1/2 c. flour
1 Tb. butter
1 Tb. vegetable oil
2 lemons
2 tsp. minced garlic

Place each piece of chicken, individually, between two pieces of plastic wrap and pound out until thin. Sprinkle each side with salt, pepper, oregano, and flour. Shake off excess flour from each piece.
Heat a large skillet over medium high heat, melting the butter and oil together. Add chicken and cook until browned on each side. Remove chicken from skillet.
Slice lemons. Put garlic into skillet to heat up. Place lemon slices over the garlic.
Place chicken pieces over lemons. Reduce the heat to medium low for a few minutes until lemons soften and chicken is reheated through.

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