1/2 c. flour
1 tbsp. lemon pepper seasoning
1 tsp. kosher salt
2 lemons, divided
1 lb. boneless skinless chicken breasts
2 tbsp. olive oil
1/2 c. low-sodium chicken broth
2 tbsp. butter
2 cloves garlic
Chopped parsley, for garnish
Preheat oven to 400°.
In a medium bowl, combine flour, lemon pepper seasoning, salt,
and zest of one lemon. Toss halved chicken breasts in the flour
mixture until fully coated. Slice 1 lemon into thin rounds.
In a large skillet over medium high heat, heat olive oil. Add the
chicken in a single layer and cook until golden on the bottom, about
5 minutes. Flip chicken breasts.
To the same skillet, add the chicken broth, butter, garlic and lemon
slices and transfer skillet to the oven. Bake until the chicken is cooked
through and the sauce has reduced slightly, 10 to 15 minutes.
Spoon sauce on top of chicken. Garnish with parsley.