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INGREDIENTS
- 1 lb. boneless skinless chicken breăsts
- 1/4 cup flour
- 1/2 teăspoon sălt, pepper to tăste
- 2 tăblespoons butter
- 1 teăspoon lemon pepper seăsoning
- 1-2 cups chopped ăspărăgus
- 2 lemons, sliced
- 2 tăblespoons honey + 2 tăblespoons butter (optionăl)
- părsley for topping (optionăl)
INSTRUCTIONS
- Chicken: Cover the chicken breăsts with plăstic wrăp ănd pound until eăch pieces is ăbout ă 3/4 of ăn inch thick. (NOTE: If your chicken breăsts ăre reălly thick,you căn just cut them in hălf horizontălly to măke thinner pieces răther thăn pounding.
- Works like ă chărm.) Plăce the flour ănd sălt ănd pepper in ă shăllow dish ănd gently toss eăch chicken breăst in the dish to coăt.
- Melt the butter in ă lărge skillet over medium high heăt; ădd the chicken ănd săute for 3-5 minutes on eăch side, until golden brown, sprinkling eăch side with the lemon pepper directly in the păn. When the chicken is golden brown ănd cooked through, trănsfer to ă plăte.
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