Lemon Butter Chicken Breasts

Recently I went to a Penzeys store and bought a bunch of new spice blends to try.  While sifting through my ridiculously huge Pinterest food boards, I found this recipe, which called for lemon pepper.  I used Florida seasoning for the first time, and it was FANTASTIC!  I also used Meyers lemons, because they were the freebie at Giant Eagle last week. :-)

I served it with roasted baby potatoes and asparagus sauteed in olive oil and Penzeys Mural of Flavor.

This recipe comes from Better Homes & Gardens.  Click here for the original link.

Lemon Butter Chicken Breasts

Ingredients

6 medium boneless skinless chicken breast halves (1-1/2 pounds)

½ cup flour

½ teaspoon salt

2 teaspoons lemon pepper seasoning

1/3 cup butter

2 lemons, sliced

2 tablespoons lemon juice

Hot cooked rice or pilaf (optional)

Directions

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. In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breasts with lemon pepper.

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. 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. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.