Lemon Chicken

  • 2 Each-Chicken Breast-large, about 10 to 12 ounces each, boneless, skinless
  • To Taste-Kosher Salt/Black Pepper
  • To Dredge-All Purpose Flour
  • To Coat-Olive Oil
  • 2 Each-Lemons-1 juice of, 1 sliced into rounds
  • 1 Cup-Chicken Stock
  • 1 Tablespoon-Parsley-leaves only, chopped
  • 1 Tablespoon-Unsalted Butter


  1. Filet both chicken breasts, slicing in half lengthways, separating top from bottom.
  2. Season with salt/pepper on both sides.
  3. Warm a non stick pan/iron skillet over medium high heat.
  4. Dredge chicken in flour and shake off excess.
  5. Warm just enough oil to coat the bottom of pan, about 3 tablespoons.
  6. Add chicken to pan and cook until golden brown on both sides and just cooked through, about 2 to 3 minutes each side.
  7. Cook in batches if necessary, remove from pan and set aside on a plate.
  8. In same pan lower heat to medium; add lemon Juice and chicken stock.
  9. Stir to incorporate, scraping any bits from the bottom of the pan.
  10. Let sauce reduce until slightly thickened, about 1 to 2 minutes.
  11. Add parsley, butter and stir to incorporate, melting butter into sauce.
  12. Add chicken (and any juices that remain on the plate) back to the pan along with a few lemon slices.
  13. Lower heat and baste chicken with sauce.
  14. Remove chicken and place on individual plates.
  15. Drizzle sauce over the chicken, garnish with lemon and serve.