This Month's KitsNew!
Prepare a tart and tangy lemon-butter sauce served over pan-fried chicken with fresh ground pepper.
Active Kitchen Time: 30-40 minutes
Yield: 4-6 servings
Swipe to begin
For dietary modifications click here!
Always wash your hands before cooking and make sure an adult is present. View Safety Skills for all our guidelines.
Juice lemons. Add lemon
juice, broth, cornstarch, and kosher
salt to small bowl. Whisk. Set aside.
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Cut chicken breasts in half
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Add one piece of chicken to
plastic bag. Pound to ¼-inch thick.
Repeat with others.
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In a shallow bowl, stir together
flour, garlic powder, and kosher salt.
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Dip chicken in flour. Flip to coat
both sides. Set aside. Repeat for
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Heat olive oil in skillet over
medium-high heat. Add half the
chicken. Sear without stirring, until
browned on bottom, 3 min.
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Use tongs to flip chicken. Sear
until cooked through, about 3-4
minutes. Move chicken to a plate.
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Repeat steps 6-7 for remaining
pieces. Set all chicken aside.
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Add butter. Heat over medium high
until melted, stirring constantly,
scraping up browned bits in the pan.
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Add lemon juice mixture.
Bring to simmer. Cook 1 minute,
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Turn off heat. Use tongs to
return chicken to skillet and flip
to coat with sauce.
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Mince parsley. Garnish chicken with
1 Tbsp parsley and freshly ground
pepper to taste. TASTE & SHARE!
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Hungry For More?
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