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Food traditionnel


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1/2 c. all-purpose flour
1 tbsp. lemon pepper seasoning
1 tsp. kosher sal
t2  lemons, divided
1 lb. boneless skinless chicken breasts, halved
2 tbsp. extra-virgin olive oil
1/2 c. low-sodium chicken broth
2 tbsp. butter
2  cloves garlic, minced
Freshly chopped parsley, for garnish


1-Preheat oven to 400°. In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.

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2-In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.

3-To skillet, add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly, 15 minutes.

4-Spoon sauce on top of chicken and garnish with parsley.

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