Lemon Chicken Breasts


  • 6 medium boneless, skinless chicken breasts
  • 1/2 cup all purpose flour (I like King Arthur flour)
  • 2 tsp lemon pepper
  • 1/3 cup butter
  • 2 T lemon juice
  • 2-3 T fresh basil leaves


  1. Place each breast between two pieces of aluminum foil. Pound lightly into a rectangle, about 1/4" thick. In a shallow bowl, combine the flour, lemon pepper and salt. Coat the chicken. In a skillet pan, cook the breasts in butter over medium high heat for about 4 minutes on each side, until lightly browned
  2. Drizzle lemon juice over chicken, cook for an additional 2-3 minutes or until done


475 calories, 17g total fat, 267mg cholesterol, 615mg sodium, 2mg potassium, 7g total carbs, 76g protein