Wednesday, June 16, 2010

Pan Fried Lemon Chicken

Lately I have been filling my time making flip flops! I got the idea when there were some really cute ones in the JCrew catalog. Of course these rubber flip flops were about $30 dollars and I knew I could make them for cheaper than that! I had so much fun, I made some for my mom and Mommasita. Then my mom wanted some for gifts for her friends. I had a revelation to put them on Etsy and see if they would sell. Click on the link to the left and it will take you to my Etsy store. I will let you know how it goes ;) Also, my fashion blog just had a complete makeover, check it out!

Protein Boy has been complaining lately that I have been making too much fish (meaning seafood). He keeps saying that we are going to turn into fishes, haha. Here is a new chicken dish that he loved. I also made extra chicken and used it for sandwiches the next day, it was yummy!

Pan Fried Lemon Chicken
2 chicken breasts
1/2 cup flour
3 Tb butter
2 Tb olive oil
1/4 cup chicken broth
1/4 cup lemon juice
8 Lemon slices
1/4 cup chopped parsley (I didn't have any that day so I used some dry Italian seasoning. It was actually really good.)
salt and pepper
These chicken breasts were HUGE (I think they had the rib meat) I sliced them in half.
Guess what?! We get to pound chicken again!! This time Jeffrey got in on the action. I had to keep telling him to stop because he was about to make holes in the chicken!
Pound until about 1/4 inch thick.
Season with salt and pepper.
Dredge chicken in flour on both sides.
Melt 1 Tb butter and 1 Tb of olive oil in a pan, cook on one side until browned.
Melt more butter and oil in a pan before turning over.

Slice 1 lemon into 8 slices.
Remove chicken from pan. Deglaze pan with chicken broth and lemon juice.
Stir and scrape brown bits off the bottom.
Add lemon slices to sauce.
Add remaining 1 Tb of butter and Italian seasonings or parsley. Stir until melted.
Serve sauce over chicken. I served it with Butternut Squash Risotto, coming soon to the blog!

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