Lemon-Pepper Chicken Recipe

4.5 2 2
Lemon-Pepper Chicken Recipe
Lemon-Pepper Chicken Recipe photo by Taste of Home
Publisher Photo

Lemon-Pepper Chicken Recipe

Read Reviews
4.5 2 2
Publisher Photo
“This entree is a favorite for days when I volunteer for area activities and don’t have much time for dinner.” Phyl Broich-Wessling - Garner, IA
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter, divided
  • 2 tablespoons thinly sliced green onion
  • 4-1/2 teaspoons lemon juice
  • 1 tablespoon sherry or chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon lemon-pepper seasoning

Directions

Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken. Yield: 2 servings.
Originally published as Lemon-Pepper Chicken in Simple & Delicious November/December 2009, p24

Nutritional Facts

1 each: 238 calories, 14g fat (8g saturated fat), 93mg cholesterol, 249mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 23g protein.

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter, divided
  • 2 tablespoons thinly sliced green onion
  • 4-1/2 teaspoons lemon juice
  • 1 tablespoon sherry or chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon lemon-pepper seasoning
  1. Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.
  2. In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken. Yield: 2 servings.
Originally published as Lemon-Pepper Chicken in Simple & Delicious November/December 2009, p24

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon-Pepper Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
pajamaangel User ID: 1603339 159205
Reviewed Jul. 20, 2014

"The lemon juice really stood out to us in this recipe. It was good, but I'm going to cut back on the lemon juice next time or use the juice of a real lemon."

MY REVIEW
EmmaCasey1217 User ID: 5930186 87743
Reviewed Oct. 9, 2011

"Absolutely delicious! I didnt have green onions so used yellow onions and still great.. cant imagine how good it should taste with the green onions. This one is a winner!"

Loading Image