Saturday, December 19, 2009

Lemon pepper chicken!

Lemon pepper chicken is super tasty! I used my new Wolfgang Puck cookware and had great results! This is a quick and easy recipe that delivers great results!
3 or 4 boneless, skinless chicken breast.

3 tablespoons of flour
2 lemons- zested and juiced
2 cups of chicken stock- box is fine, but I recommend low sodium.
1 tablespoon fresh ground black pepper
kosher salt to taste
2 teaspoons of crushed red pepper flakes
1/4 cup of
olive oil
1 tablespoon butter
Dust your chicken breast with flour and saute on medium high heat. When chicken appears golden brown add the chicken stock and scrape around to get the fond off the pan. Add all other ingredients except the butter and stir once more. Cover with lid and saute until chicken is cooked completely. Remove lid and simmer until you get a nice thick sauce. Put a spoon in the sauce and take your finger and drag it, in a straight up and down line, if the sauce does not fill back in the line you made it is done. Add the butter and stir. Remember, you can ROCK THAT PLATE!

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