- ½ cup all-purpose flour
- 1 tbsp lemon pepper seasoning
- 1 tsp salt
- 2 lemons, divided
- 500g boneless skinless chicken breasts halved
- 2 tbsp extra-virgin olive oil
- ½ cup Chicken broth
- 2 tbsp butter
- 2 cloves garlic, minced
- Freshly chopped parsley, for garnish
Preheat oven to 200°C.
In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon.
Toss chicken breasts in the flour mixture until fully coated.
Slice remaining lemon into thin rounds.
In a large oven-proof skillet over medium-high heat, heat oil.
Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.
To skillet, add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and the sauce has reduced slightly, 15 minutes.
Spoon sauce on top of chicken and garnish with parsley.