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Lemon-Pepper Chicken

Total Time

Prep/Total Time: 25 min.

Makes

2 servings

“This lemon pepper chicken is a favorite for days when I volunteer for area activities and don’t have much time for dinner.” —Phyl Broich-Wessling, Garner, IA

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

  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.

Test Kitchen Tips
  • Go for freshly squeezed lemon juice when preparing this summery sipper. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor.
  • Worcestershire sauce was originally considered a mistake. In 1835, an English lord commissioned two chemists to duplicate a sauce he had tried in India. The pungent batch was disappointing and wound up in their cellar. When the pair stumbled upon the aged concoction 2 years later, they were pleasantly surprised by its unique taste.
  • Check out 100+ chicken dinner recipes to try tonight.
  • Nutrition Facts

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