Lemon-Honey Chicken
Tomato and Olive Orzo and Steamed Green Beans
Ingredients
- 2 lb boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- 2 tsp lemon-pepper seasoning
- 6 Tbsp butter, divided
- ½ cup chicken broth
- 2 Tbsp fresh lemon juice
- 2 Tbsp honey
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt.
- Whisk together flour and lemon-pepper in a shallow bowl; dredge chicken in mixture.
- Melt 2 Tbsp butter in a large skillet over medium heat; add half of chicken, and cook 3 to 4 minutes per side or until browned. Remove from skillet, and keep warm.
- Repeat procedure with 2 Tbsp butter and remaining chicken.
- Add broth and lemon juice to skillet; cook 1 minute, scraping skillet to loosen browned bits.
- Return chicken to skillet; cook 2 minutes.
- Melt 2 Tbsp butter in microwave. Whisk together melted butter and honey; add to skillet, and cook 1 minute.
Side Dish Ingredients
- 1 (16-oz) pkg orzo
- 4 Roma tomatoes, chopped
- 1 (2.25-oz) can sliced black olives, drained
- 1 (12-oz) pkg frozen green beans
Side Dish Instructions
- Cook orzo according to package directions. Add tomatoes, olives, and salt and pepper to taste; toss.
- Steam green beans according to package directions; season with salt and pepper to taste.
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