Heat and sour blend
that add just that hot pucker,
enhancing all food.
LEMON PEPPER is a of burst of flavour. This blend hits all the notes, the tang, the heat, and full flavour of aromatics. Sprinkle on just about anything. A great all around addition to your pantry. A seasoning for everything! The citrus and heat is a lovely classic combination.
Lemon Pepper Chicken
- 5 lbs boneless, skinless chicken breasts (about 2 large chicken breasts)
- 5 Tbsp Lemon Pepper
- 1/2 tsp kosher salt, plus more to taste
- 3/4 cup all-purpose flour
- 5 Tbsp olive oil
- 4 Tbsp unsalted butter, divided
- 2 cloves garlic, minced or grated
- 1/2 cup Chicken Stock
- 1/3 cup freshly squeezed lemon juice
- 1/4 cup Italian parsley, chopped for garnish
- Lemon slices, for garnish (optional)
Use a sharp knife to carefully fillet the chicken breasts into two thinner peices (or use thin-cut chicken breasts).
Combine the flour, salt and lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the chicken breast pieces and then rub it in until the chicken is fully coated.
Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the chicken and cook on each side until golden brown (about 5 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
Add the butter and minced garlic to the skillet and sauté for about one minute.
Add the chicken broth to the skillet and whisk to dissolve all the browned bits from the bottom of the skillet. Add the lemon juice and allow the sauce to simmer in the skillet for 3-5 minutes, or until it has reduced slightly.
Finally, return the chicken to the skillet and spoon the sauce over top. Allow the chicken to heat through. Season with a little freshly cracked pepper and fresh chopped parsley (optional), then serve.