lemon pepper baked chicken

We enjoyed our vacation in Las Vegas.  A vacation can always be remembered by the food we had for room service or dining in at our favorite restaurant.  The best part about eating something good away from home is that I enjoyed not having to clean up the kitchen after cooking.  Upon returning back home I was back in the kitchen to cook up something different and new.  So the first day back I cooked up some lemon pepper baked chicken as pictured above with the following recipe

Ingredients

YIELDS: 4
1/2 c. all-purpose flour
1 tbsp. lemon pepper seasoning
1 tsp. kosher salt
2 lemons, divided
1 lb. Boneless Skinless Chicken Breast
4 tbsp. extra-virgin olive oil (cooking)
1 cup. low-sodium chicken broth
2 tbsp. butter
2 cloves garlic (Chopped)
Chopped parsley, for garnish

Directions
PREP TIME: 0:15
TOTAL TIME: 0:30

1. Preheat oven to 400°.
2. In a medium bowl, combine flour, lemon pepper, salt, and zest of one lemon. Toss halved chicken breasts in the flour mixture until fully coated. Slice 1 lemon into thin rounds.
3. In a large skillet over medium high heat, heat olive oil. Add the chicken in a single layer and cook until golden on the bottom, about 5 minutes. Flip chicken breasts.
4. To the same skillet (cast iron preferred), add the chicken broth, butter, garlic and lemon slices and transfer skillet to the oven. Bake until the chicken reaches an internal temperature of 170° F and the sauce has reduced slightly, 10 to 15 minutes.
5. Spoon sauce on top of chicken. Garnish with parsley.

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