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An easy weeknight meal with great flavor!
Butterfly your chicken breasts, but don’t cut all the way through. Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper to season. Place flour in a pan and dredge chicken in flour.
Melt butter in a large nonstick skillet over medium-high heat. Add chicken to the pan and cook 3 minutes. Turn chicken over. Add broth, juice, and zest. Reduce heat to medium, and simmer 3 minutes, basting chicken occasionally with sauce. Remove chicken from pan; keep warm.
Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken. Sprinkle with parsley!
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