Lemon Pepper Chicken | Sugar for Breakfast: Lemon Pepper Chicken

Saturday, July 27, 2013

Lemon Pepper Chicken

Lately I have revisiting my favorite recipes and changing them up a bit.
Well yesterday I was in a rut and nothing really sounded good and I wasn't in the mood to try to cook up something new for dinner.
Then it dawned on me. Lemon pepper chicken.
It is super simple to make, I always have the ingredients on hand to make it, and it takes little effort to cook.
You can buy the lemon pepper seasoning already made in the spice area at the grocery store.
But really, you don't need to use dried lemon zest mixed with pepper, when all you need is a fresh lemon and pepper. Plus, it tastes so much better using a fresh lemon!
So, go look in your kitchen. I almost guarantee you have everything on hand to prepare this supper, and you'll have dinner on the table within 20 minutes.
I served fresh corn-on-the-cob with ours. I mean, it is summer in Iowa which means corn is on the menu alsmost every night!
If you are in a pinch and don't have lemons, try using lemon concentrate, just don't put on too much. It might be a bit over-powering.


Lemon Pepper Chicken

2-3 boneless, skinless chicken breasts
2 tablespoons butter
1 lemon, cut in half
Black pepper

Trim the fat off of the chicken, and slice in half.
Typically the breasts are very large, and take longer to cook in a skillet, so cut them smaller (if you wish)
Melt the butter in a skillet over a high heat.
Sprinkle pepper over the melted butter.
Place the chicken in the melted butter.
Sprinkle pepper on the tops of the chicken.
Squeeze one lemon half over the tops of the chicken.
Let chicken cook for about 5-7 minutes.
Flip each breast.
Squeeze the other lemon half over the browned side of the chicken.
Let the chicken finish cooking.
Squeeze a bit extra juice over the chicken before serving, if desired.

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