| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Atlanta | Easy, Poultry | 4 | Servings |
INGREDIENTS
| 6 | Boned chicken breast halves | |
| 1/2 | t | Salt |
| 1/2 | c | All-purpose flour |
| Lemon pepper, to taste | ||
| 1/2 | c | Butter |
| 2 | T | Lemon juice |
INSTRUCTIONS
Pound chicken breasts to a one-quarter to one-eighth inch thickness. Combine flour and salt; dredge chicken in mixture. Liberally sprinkle lemon pepper on each side of chicken breasts. Saute chicken in melted butter for about five minutes per side or until lightly browned. Leaving chicken in pan, stir in lemon juice, and increase heat to deglaze pan. Serve chicken and lemon butter glaze with rice. Chicken is also good cold. Yield: 4 to 6 Prep Time: 5 minutes Cooking Time: 10 minutes Source: Atlanta Cooknotes Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 12, 1999
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