Lemon Butter Chicken Breasts

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  • 6 medium boneless skinless chicken breast halves (1-1/2 pounds)
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons lemon pepper seasoning
  • ⅓ cup butter
  • 2 lemons, sliced
  • 2 tablespoons lemon juice
  • Hot cooked rice or pilaf (optional)


  1. Step 1
  2. Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.
  3. Step 1
  4. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

Recipe adapted >>>>>  here