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    30-Minute Lemon Butter Chicken

    Lemon Butter Chicken


    Prep Time: 15 minutes

    Cook Time: 15 minutes

    Total Time: 30 minutes 

    Servings: 4 servings


    Ingredients

    2 skinless boneless chicken breasts, cut in half horizontally to make 4 cutlets

    Kosher salt and freshly ground black pepper

    Flour for dredging

    1 tablespoon olive oil

    3 tablespoons teaspoon butter, divided

    1/2 cup low sodium chicken broth

    2 tablespoons lemon juice  

    zest of 1/2 lemon

    Fresh parsley, for garnish, optional


    Directions

       Season each chicken cutlet with salt and pepper. Place flour in a shallow dish and dredge the cutlets so they are well-coated. 

       In a large skillet, heat oil and 1 tablespoon butter over medium-high heat. When butter has melted, add chicken and cook for 4-5 minutes on each side, until browned and cooked through, or until an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F. Transfer to a plate and tent with aluminum foil to keep warm. Set aside.

       Reduce heat to medium and add 1 tablespoon butter and when melted add garlic and cook for 30 seconds, or until fragrant. Add in chicken broth, lemon juice and zest, using a wooden spoon to scrape up any brown bits up. 

       Turn up the heat and bring to a boil, then lower heat and simmer the sauce until it’s reduced by half, about 2 minutes. Add in the remaining tablespoon butter and lemon zest and stir to melt butter. Return chicken to skillet, spoon sauce over chicken, and garnish with parsley. Serve immediately.

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