Lemon Pepper Chicken
Boneless Skinless Chicken Breasts
slicedhalf thru the middle to make 8 thin slices.
Cup Flour or Coconut Flour if you want carb friendly
Tbs. Lemon Pepper
Tsp. Garlic Powder
Tbs. Avocado Oil
Cup Chicken Broth
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.
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