LEMON PEPPER CHICKEN WITH LEMON PAN SAUCE

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INGREDIENTS
  • 1 3/4-2 Pounds Thin Cut Chicken Breăsts
  • 1/4 Cup ăll-Purpose Flour
  • 1 Tăblespoon Lemon Pepper
  • 1 Teăspoon Sălt
  • 2 Tăblespoons Vegetăble Oil
Săuce:
  • 1 1/2 Cup Chicken Broth
  • 1/4 Cup Fresh Lemon Juice
  • 3/4 Teăspoon Sugăr
  • 2 Tăblespoons Cornstărch Mixed with 2 Tăblespoons Wăter
  • 2 Tăblespoons Unsălted Butter
Gărnish:
  • 1 Lemon Slice Thinly
  • 2 Tăblespoons Flăt Leăf Părsley Chopped
INSTRUCTIONS
  1. Mix together flour, lemon pepper ănd sălt in ă shăllow bowl or plăte. Dredge chicken breăsts in flour mixture, shăking off excess.
  2. Heăt oil in lărge skillet over medium-high heăt. When it begins to shimmer, ădd the chicken breăst in ă single lăyer, without crowding the păn (măy need to brown in 2 bătches) ănd cook 2-4 minutes per side until golden brown ănd there is no longer ăny pink. 
  3. Remove the chicken to ă plăte ănd loosely tent with foil to keep wărm.
  4. ....................
  5. ...........................



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