Here’s a full meal that the whole family will like. And everything is pretty easy, which makes it all the better.
Easy Lemon Pepper Chicken
l tbsp lemon pepper seasoning l tbsp cooking oil l clove garlic, minced 1/2 cup chicken broth 1 tbsp butter 1 tsp lemon juice 1 tbsp chopped fresh parsley (optional) 1/8 tsp freshly cracked black pepper Use a sharp knife to carefully fillet the chicken breasts into two thinner pieces. Or use thin-cut chicken breasts.
Combine the flour and lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the chicken breast pieces and then rub it in until the chicken is fully coated.
Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the chicken and cook on each side until golden brown (about 5 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
Add the butter and minced garlic to the skillet and sauté for about one minute.
Add the chicken broth to the skillet and whisk to dissolve all the browned bits from the bottom of the skillet. Add the lemon juice and allow the sauce to simmer in the skillet for 3-5 minutes, or until it has reduced slightly. Taste the sauce and add salt if needed (I did not add any).
Finally, return the chicken to the skillet and spoon the sauce over top. Allow the chicken to heat through. Season with a little freshly cracked pepper and fresh chopped parsley, then serve. —kwc— Here’s an easy side dish.
Roasted Broccoli 2 lbs. broccoli 2 tbsp olive oil Salt and pepper to taste
Preheat the oven to 400. Wash and chop the broccoli into bite-sized florets.
Spread the florets out over a large baking sheet lined with parchment paper (you can skip the parchment if you want extra browning). Drizzle the olive oil over top, then sprinkle with salt and pepper. Toss the broccoli until it is fully and evenly coated in oil.
Roast the broccoli for 20-25 minutes, or until it has achieved the level of browning you desire, stirring once after about 15 minutes of roasting. Total roasting time may vary depending on the size of your florets and the type of baking sheet used (darker surfaces brown faster), -kwc Any kind of buttered noodle would be a good side dish with the chicken, but this one keeps the meal in a lemon theme.
Lemon Parsley Pasta 8 oz. thin spaghetti 1 fresh lemon 2 cloves garlic, minced 1/2 cup chopped fresh parsley 1/8 tsp freshly cracked black pepper 1 tbsp olive oil 2 tbsp butter 2 tbsp grated Parmesan 1/4 tsp salt
Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and boil until tender (about 7-8 minutes). Drain the pasta in a colander.
While the pasta is cooking, zest the lemon (you'll need about 1 tbsp). Chop the parsley and combine it with the Parmesan, lemon zest, and pepper in a bowl. Set the bowl aside.
While the pasta is draining, add the olive oil and minced garlic to the pot used to cook the pasta. Sauté the garlic in the oil over medium heat for 1-2 minutes, or just until it becomes fragrant.
Remove the pot from the heat and add the drained pasta and butter to the pot with the garlic. Toss the pasta until the residual heat has melted the butter and the pasta is coated in garlic and butter.
Add the parsley Parmesan mixture to the pot and toss to coat again. Squeeze about 1 tbsp of the lemon juice over the pasta and season with salt (about 1/4 tsp). Toss to combine, then taste, and adjust the salt, pepper, or Parmesan to your liking. Serve warm.
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