Chicken Breasts With Lemon & Pepper Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Skinned and boned chicken,
Breast halves,
1/2 tsp: Salt,
2 tbsp: Butter or margarine,
1 tbsp: Fresh lemon juice,
Fresh coarsely ground black,
Pepper,
1 1/2 tbsp: Finely chopped parsley,
Directions:
Place chicken breasts between 2 sheets of waxed paper and gently
pound with a meat mallet until about 1/2 inch thick. Season with salt.
Heat butter in a large, heavy nonstick skillet over medium heat until
bubbly and starting to brown. Add chicken and cook about 10 minutes,
turning occasionally, or until almost opaque in center and golden on
both sides. Remove to serving plates.
Remove skillet from heat and let pan juices cool briefly. Add lemon
juice, and stir to loosen brown drippings in bottom of pan. Spoon
over chicken, season well with pepper, thensprinkle with parsley.
Recipe By : Womans Day 9-17-96
From: Carol Taillon
Source from luhu.jp
pound with a meat mallet until about 1/2 inch thick. Season with salt.
Heat butter in a large, heavy nonstick skillet over medium heat until
bubbly and starting to brown. Add chicken and cook about 10 minutes,
turning occasionally, or until almost opaque in center and golden on
both sides. Remove to serving plates.
Remove skillet from heat and let pan juices cool briefly. Add lemon
juice, and stir to loosen brown drippings in bottom of pan. Spoon
over chicken, season well with pepper, thensprinkle with parsley.
Recipe By : Womans Day 9-17-96
From: Carol Taillon
Source from luhu.jp
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