I recently ran across another variation of cooking lemon pepper chicken and decided to experiment by taking the best from two different recipes. The end result was the best lemon pepper chicken that I have prepared and eaten in 64 years. You have got to try this one! I served this with a fresh spring garden salad, my mango salsa, and rice pilaf. This was so good that we ate everything before I could get my camera. I was in heaven and you will be too. The flavor from the lemon zest brings out the ultimate flavor rich herb combination that will ensure that you will always make chicken this way again and again. Flour batter with fresh lemon zestSlow cooked in olive oil before going to the oven Ingredients1/2 cup all-purpose flour 1 tbsp. lemon pepper seasoning 1 tsp. kosher salt 1/2 tsp dry oregano 1/2 tsp basil 2 lemons, divided 1 lb. Boneless Skinless Chicken Breast 3 tbsp. extra-virgin olive oil 3/4 cup. low-sodium chicken broth 3 tbsp. butter 2 cloves garlic Chopped parsley, for garnish Directions
Enjoy!
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AuthorDr. Jordan Smith and his wife Joyce share some of their family recipes in the first cook book covering six decades of family dishes. Archives
July 2018
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