Lemon-Pepper Chicken
Rice and Green Beans
Ingredients
- 2 lb boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 1 Tbsp lemon-pepper seasoning
- 4 Tbsp olive oil, divided
- 1 (14.5-oz) can chicken broth
- 1 lemon, thinly sliced
- 2 Tbsp butter
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 and pepper.
- Stir together flour and seasoning in a shallow bowl. Dredge chicken in flour mixture, shaking off excess.
- Cook chicken, in batches, in 2 Tbsp hot oil per batch, in a large nonstick skillet over medium-high heat 5 minutes per side or until browned. Remove chicken from skillet.
- Add broth, lemon slices, and butter. Return chicken to skillet and cook until sauce is slightly thickened and chicken is done .
Side Dish Ingredients
- 1½ cups long-grain white rice
- 2 (12-oz) pkg steam-in-bag green beans
- 2 Tbsp butter
Side Dish Instructions
- Cook rice according to package directions.
- Steam green beans according to package directions; toss with butter, and season with salt and pepper to taste.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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