The kids were sick last week. Really sick. Which meant I was not able to leave the house to grocery shop. I hadn’t shopped since before the What’s For Dinner challenge week, so it has been almost two weeks.
Luckily I try to keep a well stocked pantry. I came up with this quick version of lemon chicken based on what I had on hand. I made it quick by doing the whole thing in a pan instead of in the oven.
If you don’t have a meat tenderizer (or time) to pound out the chickens, don’t worry, it will still be good.
2-3 chicken breasts
1/2 cup flour
1 tsp coarse ground garlic powder
1 tsp salt
2 TBSP butter
2 TBSP olive oil
1/2 tsp ground black pepper
1/2 cup lemon juice
1 cup chicken broth
- Cut the chicken breasts in half so you have two thin breasts from each one.
- Place between layers of plastic wrap and pound until even thickness.
- Place four, garlic, salt and pepper in a gallon zipper bag and shake to mix.
- Place chicken in flour dredge.
- In a large (12″) skillet heat butter and olive oil on med-high heat.
- Brown the chicken on both sides.
- Reduce heat to med-low and add lemon juice, zest and broth.
- Simmer for 5 minutes or until the sauce is reduced and slightly thickened.
- Serve over rice.