Lemon Pepper Chicken
INGREDIENTS
Lemon Pepper Chicken
๐จโ๐ฉโ๐งโ๐ฆ serves 2
๐งโ๐ณ 5 mins
๐ณ 15 mins
2 large organic Chicken Breasts
1 tbsp Whole Wheat Flour
1/2 tbsp Black Pepper
1/2 tbsp Lemon Zest
1/2 tsp Sea Salt
2 tbsp Extra Virgin Olive Oil
THE SAUCE
2 tbsp organic unsalted Butter or Ghee
2 Garlic Cloves, minced
2 tbsp Lemon juice (from 1 Lemon)
1/4 cup Water
1 tsp Lemon Zest
Optional: garnish with freshly chopped Parsley, Lemon slices and my ultimate crispy smashed Potatoes and a green salad.
INSTRUCTIONS
Place baking paper on top of chicken breasts and pound them flatter.
In a small mixing bowl, stir together the flour, lemon zest, black pepper and salt.
Sprinkle the seasoning evenly over both sides of the chicken, pressing it in with your hands.
Heat the oil in a large pan over medium-high heat. Add the chicken and sear for 3 to 4 minutes on one side, then flip over and cook for another 3 to 4 minutes. Set aside.
Add the butter or ghee to the pan, and sautรฉ the garlic in the butter for about 30 seconds. Add the water and lemon juice, and reduce the sauce for a minute or two.
Plate the chicken, spoon the sauce on top and garnish with lemon zest, and chopped parsley
Store in an airtight container in the fridge for 3 to 4 days. Make sure to save all the extra sauce left as well!
From my belly to yours