Ingredients :
- 1 pound boneless chicken breasts, sliced lengthwise 1/2-in. thick
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- Optional: chopped fresh parsley, thyme sprigs and lemon slices
Directions :
- Season chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon pepper and garlic powder. Dredge each piece in flour; shake off excess.
- In a large skillet, heat oil over medium heat. Place chicken breasts in the hot skillet; cook until golden brown, 4-5 minutes per side. Remove to a plate; keep warm.
- Add butter, broth, lemon juice and zest, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the skillet; simmer 2-3 minutes. Place chicken back in skillet; cook 2-3 more minutes or until internal temperature of chicken reaches 165°. If desired, sprinkle with parsley and thyme and serve with lemon slices.
