Lemon Pepper Chicken2014-09-30
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
I’m not really an advanced cook by any means. I’ve been using a very tasty chicken recipe that I modified from most lemon pepper recipes. – Aislinana
- 3-4 boneless, skinless chicken breasts
- dashes of sea salt
- coarse ground pepper
- juice of two fresh lemons
- 2 TB diced garlic or garlic powder if you don't have it fresh
- dash or 2 of balsamic vinegar
Defrost the chicken breasts. Score the surface on both sides a couple times. Juice the lemons into a bowl, add the garlic and vinegar. Add chicken breasts to the juice mixture and coat well. (I just put a plate over the bowl and shake vigorously.) Salt the chicken breasts once coated and pepper them to taste.
I like the sea salt because it locks in a little bit of the lemon-ness.
Heat up oil in pan, saute the chicken for about 10 minutes, until both sides are golden, insides cooked. During this sauteing, what I like to do is take the excess lemon juice and pour it over the chicken, particularly in the scores you made earlier. It keeps the chicken REALLY moist and flavorful.
Once you are done sauteing, put onto plate. Enjoy!