Cut chicken breast into desired size and pound into even thickness (about 1/2 inch).
Dredge each piece in flour seasoned with salt and pepper. Be generous with the flour because it will thicken the sauce later.
Add vegetable oil to pan and heat to medium. Add chicken and cook for 5 minutes on each side. You will need to do it in batches.
Remove chicken from pan, but leave the excess cooked flour bits. Add garlic and cook about 1-2 minutes until just starting to change color. Add back chicken, broth, lemon juice and lemon zest, and cook for 3 minutes. Remove form heat and add butter. Serve immediately.
Ingredients
- 1/2 cup flour for dredging seasoned with salt and pepper
- 1 to 1 1/2 pounds boneless chicken breast
- 1/4 cup vegetable oil for frying
- 4 cloves chopped garlic
- 1 1/2 cups chicken or beef broth
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1 tablespoon butter
Servings:
Instructions
- Cut chicken breast into desired size and pound into even thickness (about 1/2 inch).
- Dredge each piece in flour seasoned with salt and pepper. Be generous with the flour because it will thicken the sauce later.
- Add vegetable oil to pan and heat to medium. Add chicken and cook for 5 minutes on each side. You will need to do it in batches.
- Remove chicken from pan, but leave the excess cooked flour bits. Add garlic and cook about 1-2 minutes until just starting to change color. Add back chicken, broth, lemon juice and lemon zest, and cook for 3 minutes. Remove form heat and add butter. Serve immediately.
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