Easy Lemon Pepper Chicken

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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Flour, All-Purpose, White
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  1 tbsp Lemon pepper seasoning blend
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  1 tbsp Vegetable oil
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  1 Garlic(3g)
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  0.5 cup Low Sodium Chicken Broth
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  1 tbsp Butter
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  1 tsp Lemon Juice, Fresh
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  1 tbsp Parsley, Fresh
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  0.1 tsp 1/8 tsp freshly cracked black pepper ($0.02)

Instructions

1. 1Pat the chicken dry with paper towels, then place each breast between plastic wrap and pound to ½-inch thickness using a meat mallet.
2. 2Combine the flour and lemon pepper seasoning in a shallow bowl. Coat both sides of each chicken piece evenly, shaking off excess.
3. 3Heat the vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the chicken and cook 5–7 minutes per side over medium-high heat until golden brown and internal temperature reaches 165°F. Transfer to a plate.
4. 4Reduce heat to medium, add the butter and minced garlic to the skillet, and sauté for 1 minute over medium heat until fragrant.
5. 5Pour in the chicken broth and fresh lemon juice, scraping the bottom of the skillet with a wooden spoon to release browned bits. Simmer over medium heat for 3–5 minutes until the sauce reduces slightly and coats the back of a spoon.
6. 6Return the chicken to the skillet, spoon sauce over each piece, and cook for 1–2 minutes over medium heat until heated through.
7. 7Garnish with fresh chopped parsley and cracked black pepper.
8. 8Divide evenly into 4 airtight containers while hot. Refrigerate for up to 4 days.