Hello there– There are a few reasons I love this chicken:
#1. It’s delectable.
#2. It’s pretty on your plate with steamed broccoli and a chunk of crusty bread.
#3. I can put it on the table in about 30 minutes.
#4. Luckily, I had all the ingredients in the kitchen (no trip to the market)
#5. I get to pass the recipe on to you…
LEMON PEPPER CHICKEN
2 medium chicken breasts
2 tab. olive oil
freshly ground pepper
1 cup chicken broth
3 cloves garlic, minced
dash of red pepper
2 tab. lemon juice (1 small lemon)
1/3 cup red onion, chopped fine
lemon slices for garnish
Filet the chicken breasts slicing them horizontally to make 4 flat servings. Liberally sprinkle both sides with garlic salt and freshly ground black pepper.
Heat the olive oil in a skillet and then drop in the chicken. Cook on high heat just 2 or 3 minutes on each side until the chicken is well browned. Remove from the skillet and set aside.
In a container with a tight fitting lid, shake together the chicken broth, garlic, red pepper, lemon juice and cornstarch until it is well blended. Set aside.
Preheat oven to 375 degrees.
In the skillet, saute the red onion a couple minutes until it turns tender (add a splash of oil if the pan seems dry). Then pour in the chicken broth mixture and stir 3 or 4 minutes until it thickens.
Nestle the chicken back into the sauce (or put them both in a baking dish if your skillet is not oven proof)– and cook the chicken 15 to 20 minutes, until the chicken is tender, in a 350 degree oven.
While that’s cooking, slice your remaining lemon and brown it in the pan juices in the skillet for a couple minutes.
When the chicken comes out of the oven, serve it up on a platter, grind on a bit more black pepper and add the lemon slices as garnish. Serve any extra sauce on the side. Delish!