“Hey Nana what’s for dinner?” is the perpetual question at our house. Thinking about what to make for dinner is a problem that people have complained about for years. I remember my grandmother saying that she’d happily cook anything as long as someone told her what to cook. I feel the same way! But that seldom happens at our house so I’m always in search of something to make for dinner.
Since it’s summer time I try to make lighter fare. Something simple and tasty to be exact. I mean seriously who wants to slave over a hot stove in the heat of Summer?? Not I that’s for sure!
This Lemon Pepper Chicken fits the bill! It’s tasty, light, healthier, and best of all super easy! I serve it with sautéed veggies, whatever’s in season or what I find at Costco or Sam’s Club, and riced cauliflower. This meal is pretty low in calories and is keto friendly for those watching carbs.
My family loves it! So here’s the recipe!
Lemon Pepper Chicken
4 Boneless Skinless Chicken Breasts, sliced in half thru the middle to make 8 thin slices.
1/2 Cup Flour or Coconut Flour if you want carb friendly
1 Tbs. Lemon Pepper
1 Tsp. Garlic Powder
2 Tbs. Avocado Oil
1 Cup Chicken Broth
1 Tbs. Butter
1 Lemon – Cut half to use the juice, and cut the other half into slices
Combine flour and spices in a small container and mix well.
Heat oil in heavy skillet, I prefer a cast iron skillet, but use what you have.
Dredge chicken slices in flour mixture, shake off excess.
Place in hot skillet and cook each side until done, about 3 minutes per side.
Set aside cooked chicken.
Add chicken broth to skillet and deglaze.
Squeeze lemon juice from the half of the lemon into broth and stir.
Melt butter in broth.
Lower heat and cook until sauce starts to thicken.
Add back cooked chicken slices and lemon slices.
Spoon sauce over all and cook another 5-10 minutes or until sauce is thicker. Don’t cook too long and allow all the sauce to evaporate.
Serve warm with your favorite veggies and side dishes.