Pan Fried Chicken Breasts, topped with a delicious lemon butter sauce.
- 4 – 6oz. Boneless Chicken Breasts or 8 Chicken Tenders
- 1/2 cup all purpose Flour
- 3 tbsp. Canola or Vegetable Oil
- 2 tbsp. Butter
- For the Lemon Butter Sauce:
- 2 tbsp. Butter
- 1 Garlic clove, minced or 1/4 tsp onion or garlic salt
- 3 tbsp. all purpose Flour
- 1 teaspoon sugar
- 2 cups low sodium-fat free Chicken Broth
- 1 lemon, zest and juice (or lemon juice to taste – I used less juice) ** only fresh lemon juice
- 1tsp. fresh Thyme, removed from stem (opt)
- 1 tbsp. chopped fresh parsley or 2 tsp. dried parsley
- Kosher salt, to taste
- Black pepper, to taste
- Slice chicken horizontally into thinner pieces, then pound flat using a meat mallet, or can use smaller chicken tenders as pictured. (I used tenders, and did not pound thinner)
- Dredge the chicken into the flour until all pieces have been coated.
- Heat oil and butter in a large non-stick skillet or saute pan, then add the chicken pieces. Allow to brown and cook through on each side; approximately 3 to 5 minutes per side. This will depend on the thickness of your chicken
- Once done place in an oven safe dish until all of the pieces have been cooked.
- Top with the sauce.
- For the Lemon Butter Sauce
- Using the same skillet for pan frying: Remove all but 1 tablespoon of the remaining butter/oil left in the pan. Do not discard all the delicious brown bits. Keep them!
- Of medium heat; Melt another 2 tablespoons butter in the pan. Add the minced garlic or optional garlic, or onion salt. Sauté this mixture for about 1 minute.
- Whisk in the flour forming a roux. Continue stirring continuously for another 30 seconds or so, to remove flour taste.
- Take your whisk, and gradually add in the chicken broth. Whisk continuously so that lumps do not form.
- Add the lemon juice (to your taste) sugar, zest, thyme and parsley.
- Salt & pepper your sauce to taste.
- Bring sauce to a slow boil then allow to simmer for about 5 minutes on very low heat until slightly thickened. (If sauce does thicken to much, you can add a little more chicken broth, or even a tablespoon of cream or half and half for a lemon cream sauce)
This dish is delicious served over long grain white or brown rice.