Ingredients

The following ingredients have 4 Servings
  • 1 3/4 to 2 pounds chicken breasts (thin-cut )
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon pepper
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 1/2 cups chicken broth
  • 1/4 cup fresh lemon juice
  • 3/4 teaspoon sugar
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • 2 tablespoons unsalted butter
  • 1 lemon (sliced thinly)
  • 2 tablespoons flat-leaf parsley (chopped)

Instruction

  • Mix together flour, lemon pepper and salt in a shallow bowl or plate. Dredge chicken breasts in flour mixture, shaking off excess.
  • Heat oil in a large skillet over medium-high heat. When it begins to shimmer, add the chicken breast in a single layer, without crowding the pan (may need to brown in 2 batches) and cook 2-4 minutes per side until golden brown and there is no longer any pink. Remove the chicken to a plate and loosely tent with foil to keep warm.
  • Add chicken broth, lemon juice, and sugar and bring to a boil, stirring to scrape up all the brown bits on the bottom of the skillet. Bring to a boil then add cornstarch/water mixture and continue to boil until thick, about 1 minute. Remove from heat and add butter and stir to melt. Return chicken to pan. Garnish with chopped parsley and lemon slices and serve.