Show Subscription Form




Lemon-Pepper Chicken Recipe
Lemon-Pepper Chicken Recipe photo by Taste of Home

Lemon-Pepper Chicken Recipe

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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

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

Nutritional Facts

1 chicken breast half with about 2 tablespoons sauce equals 238 calories, 14 g fat (8 g saturated fat), 93 mg cholesterol, 249 mg sodium, 3 g carbohydrate, trace fiber, 23 g protein.

Directions

  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

Nutritional Facts

1 chicken breast half with about 2 tablespoons sauce equals 238 calories, 14 g fat (8 g saturated fat), 93 mg cholesterol, 249 mg sodium, 3 g carbohydrate, trace fiber, 23 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Lemon-Pepper Chicken

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
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
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT