Lemon-Butter Chicken
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 2 lemons
- 6 (6-oz) boneless, skinless chicken breasts
- 8 Tbsp butter, divided
- 3 cloves garlic, minced
- ⅓ cup low-sodium chicken broth
Instructions
- Grate zest and squeeze juice from lemons to yield 2 tsp zest and 6 Tbsp juice. Set aside.
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Melt 2 Tbsp butter in a large skillet over medium-high heat. Cook chicken, in batches, 4 to 5 minutes per side or until done. Remove chicken from skillet; keep warm.
- Melt 6 Tbsp butter in same skillet. Add garlic; cook 2 minutes or until fragrant. Add broth, lemon zest, and lemon juice. Cook 2 to 3 minutes. Serve sauce with chicken.
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