Ingredients
Equipment
Method
- Cut the chicken breasts into cutlets. Place the palm of your hand flat against the top of a whole chicken breast to keep it from sliding. With the broad side of your knife horizontal to the cutting board, cut through the chicken breast to create 2 thinner halves (cutlets).
- In a small bowl, combine 4 teaspoons of the lemon pepper seasoning and the salt. Add the flour to a separate shallow dish. Season both sides of each chicken cutlet with the spice mixture. Dredge both sides of the seasoned chicken in the flour, shaking off any excess flour. Lay the dredged chicken on a wire rack or platter.
- In a large skillet, heat the oil and 2 tablespoons of the butter over medium heat. Once the butter is melted, swirl the pan to combine the fats. Once the oil shimmers, lay the chicken cutlets in a single layer. Fry for 3 minutes without moving. Flip the chicken and fry until cooked through, an additional 2.5 to 3 minutes. Remove the chicken to a platter.
- Discard the darkened fat from the skillet. Return the skillet to the stove and add the remaining butter. Melt the butter over medium heat. Add the garlic and sauté until fragrant, 30 to 45 seconds.
- Add the chicken stock and lemon juice. Deglaze the pan, scraping up any browned bits. Bring the liquid to a boil and continue to boil until slightly thickened, about 1 minute. Season the sauce with the remaining 0.5 teaspoon of lemon pepper seasoning and salt to taste.
- Return the chicken breasts to the pan. Turn them to coat both sides in the sauce. Turn off the stove. Allow the residual heat to warm the chicken before sprinkling with parsley. Garnish with lemon slices and serve.
Nutrition
Notes
This recipe is naturally gluten-free if you use a gluten-free flour blend for dredging. For Type 1 diabetes management, be mindful of portion sizes and carbohydrate intake.