Sometimes thinking of something new and different to put on
the table can be rough. Add to that our
hectic schedules and lives, with work, lessons, practice and this time of year,
the end of school activities, we can sometimes find ourselves opting to just
run to the drive through or call it in by taking out to put dinner on the
table. Today I want to share with you a
delicious, quick and easy meal that can be made in less than half an hour that
will have you closing your eyes and melting into the yumminess that is creamy
lemon pepper chicken!
This really could not be easier. I butterflied a few chicken breasts, meaning I cut them in half
the flat way to make two thin cutlets.
This helps to stretch my protein as well as making the chicken thinner
so it will cook more quickly. Then I
melted some olive oil and butter in my cast iron skillet, sprinkled the chicken
on one side liberally with my homemade lemon pepper and herb seasoning and then
set the cutlets seasoned side down in the skillet over medium heat. Don't forget to season the other side when
you get them cooking. This just makes
things a little easier.
Now, get your pasta or rice going and let those cutlets cook
for a good four minutes before you flip them to cook the other side for the
same amount of time. Then go steam some
veggies or make a quick green salad to serve along with.
When the chicken is done and the juices run clear when cut,
take the cutlets out of the skillet and set them aside. Add the onions and garlic to the pan and
some mushrooms if you like. I did not
have any on hand this night but they would have been wonderful! Toss to coat and then add the lemon juice and chicken stock and scrape
some of the brown bits or fond off the bottom of the pan. Add some heavy cream and stir well. Return the chicken to the skillet and nestle
them all in there so they are coated and cozy.
Turn the heat down to medium and allow them to simmer 5 to 10 minutes to
reduce the sauce a bit.
When the sauce is a bit thicker and coats the back of your
spoon, turn off the heat and allow the chicken to rest in the sauce for five
minutes before serving. I always do
this, no matter what I am cooking. I
just feel like getting the initial fire off of a dish makes it much more
enjoyable to the palate. When things
are too hot, or conversely, too cold, they cannot be fully enjoyed by your
taste buds. Letting things rest gives
you a much more enjoyable experience.
Time to serve! Plate
this up with angel hair or orzo pasta or long grain, wild or blended rice and a
veggie or salad for a completely wonderful dinner that you can get on the
table, even when you are super busy.
This is satisfying and delicious and I know your family is going to love
this dish.
Add this to your list to try or even your regular weekly menu
rotation. It's always great to add
something new or put a new spin on something that you already enjoy. I hope you give this creamy lemon pepper
chicken a try and I hope you love it!
Happy Eating!
Creamy Lemon Pepper Chicken
2
pounds chicken cutlets
2
tablespoons olive oil
2
tablespoons butter
2
tablespoons lemon pepper seasoning
1
teaspoon salt
|
1
medium onion, sliced
3
cloves garlic, minced
Juice
of 1 lemon
2 cups
chicken stock
1 cup
heavy cream
|
Sprinkle chicken
breasts with salt and lemon pepper seasoning on one side.
Heat butter and
olive oil in a large, heavy bottomed skillet over medium high heat.
Place chicken
cutlets, seasoned side down into the skillet.
Season the upturned side with salt and lemon pepper. Cook chicken on first side for 4 minutes,
then flip and cook for an additional 4 minutes or until the juices of the
chicken run clear. Remove from pan and
set aside.
Add onion and
garlic to the skillet, sauté' for just a minute and then add chicken stock and
lemon juice. Stir well to combine. Add
heavy cream and bring to a simmer.
Return chicken to
the skillet and turn to coat. Reduce
heat to medium and bring to a simmer.
Allow to simmer for 5 to 10 minutes until sauce is slightly reduced and
thickened and coats the back of a spoon.
Turn heat off and
allow to rest for 5 minutes before serving.
Serving
suggestions would include angel hair pasta, wild or white rice or a blended
rice, steamed veggies or a green salad.
We enjoyed this with baked spaghetti squash instead of a starch and
green salad.
Leftovers should
be stored in an airtight container in the refrigerator and eaten within 5
days. This dish is not recommended for
freezer banking due to the heavy cream.
Get a printable version of this recipe: http://bit.ly/1TdjPlO
Get a printable version of this recipe: http://bit.ly/1TdjPlO
You can see how I made this in my YouTube video:
