Anyone with a smart phone surely has had one or two or a thousand , amusing/cringe worthy stories about auto-correct fails. Some are so epic, they find their way to sites like Facebook and Instagram and cause people like me to laugh till our stomachs hurt. One of my personal favorites occurred a few years back when I was making reference to a nearby town called Lemont. Which my auto- correct decided should read “lemony”. My friend got quite the kick out of that one, asking me where “Lemony, IL” was located. *rolls eyes.
So, in honor of the great town of Lemony, I bring you this super simple, super quick chicken. If you’ve followed my blog for any period of time, you may notice a similarity to my Chicken with Herbes de Provence (7/30/2011). Although the flavorings and timing are slightly different, the technique remains the same: season chicken breasts, brown them in butter, then cover and let rest to let the residual heat finish cooking the chicken. The result is always incredible moist chicken, with a nice little browned butter sauce to add the finishing touch.
For this recipe, I am recommending Trader Joe’s lovely Lemon Pepper Seasoning Blend:
I will also
suggest insist that you always purchase good quality chicken breasts. Like this: Ideally in the 7-8-ounce range. Ideally all natural or organic . You’ve heard the phrase “garbage in, garbage out”? Well that is one of THE foundations of good cooking. You just cannot take stringy, processed, monster chicken breasts and make this recipe (or any other) turn out ok.
Some parting remarks: by all means double the recipe! Leftovers are terrific in wraps, sandwiches and salads. Before long, your family will be singing the praises of lemony chicken and should you or they, ever meet up with someone from Lemont, IL, please tell them they inspired one darned good recipe.
Sauteed Lemony Pepper Chicken
- 2 – 2 1/2 TBS unsalted butter
- 2 boneless, skinless chicken breasts, preferably all natural, about 7-8 oz. each
- Lemon Pepper seasoning (preferably Trader Joe’s)
- Kosher salt
- 4 thin slices fresh lemon
Season the smooth (presentation) side of each breast with the Lemon Pepper seasoning and some Kosher salt. In a medium-sized skillet, heat the butter on medium high heat until it’s foaming.
Place the breasts, seasoned side down, in the pan and cook for 5-6 minutes. While the breast is cooking, season the other side with Lemon Pepper and salt. The breast should be well browned at this point. Using tongs, carefully turn the breasts over and continue browning on the second side for about 4 minutes. At this point you can add the lemon slices to the skillet while the chicken is browning. Cook lemon slices about 30 seconds on each side, just to get some color.
You will notice that the butter will start to brown a bit while you’re sauteeing the breasts. This is a good thing! However at any point, if you notice the butter starting to burn or smoke, reduce heat to medium.
After chicken has been browned on both sides, flip over once more. Place browned lemon slices on top of breasts. Cover pan and turn off heat. Let pan sit for at least 8 minutes or up to 15 minutes.
Transfer breasts to a plate or to a cutting board to slice. Serve with the browned lemon slices and, if desired, a bit of the lemony, browned butter sauce.