How To Make Lemon Pepper Chicken
The sharp sourness of the lemon helps in making this lemon pepper chicken dish flavorful and tender. Add pepper to create flavor dimensions.
Serves:
Ingredients
- 2½tsplemon pepper seasoning,divided
- 3tbspolive oil,divided
- 6green onions,sliced
- 1medium zucchini,sliced, or 8 oz mushrooms
- ⅓cupflour
- 4chicken breasts
Sauce:
- ½cupchicken stock
- ¼cupwhite wine
- 1small lemon,juiced
- 1tbspflour,I use flour from the dredge mixture
- ½tspMcCormick Ground Black Pepper
- ½tspMcCormick Garlic Powder
- parsley,for garnish
Instructions
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Preheat oven to 350 degrees F.
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Heat 1 tablespoon of olive oil in a skillet. Fry zucchini, 1 teaspoon of lemon pepper seasoning, and green onion for about 2 to 3 minutes. Place in bottom of a 2-quart casserole dish or dutch oven.
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Mix together flour and 1½ teaspoons of the lemon pepper seasoning. Dredge chicken breasts in flour mixture.
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Add olive oil to a skillet and brown chicken over medium-high heat until golden, about 3 minutes per side. Place on top of zucchini
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Place wine, broth, lemon juice, and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine.
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Pour into a warm skillet while whisking and bring to a boil. Simmer 1 minute. Season with salt and pepper to taste. Spoon sauce over chicken breasts.
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Cover and bake for 20 minutes. Remove cover and bake for 10 to 15 minutes longer or until internal temperature reaches 165 degrees F.
Nutrition
- Calories: 481.59kcal
- Fat: 27.04g
- Saturated Fat: 6.24g
- Trans Fat: 0.18g
- Monounsaturated Fat: 14.26g
- Polyunsaturated Fat: 4.69g
- Carbohydrates: 16.40g
- Fiber: 2.05g
- Sugar: 2.73g
- Protein: 39.74g
- Cholesterol: 112.26mg
- Sodium: 163.82mg
- Calcium: 65.93mg
- Potassium: 676.94mg
- Iron: 2.76mg
- Vitamin A: 73.35µg
- Vitamin C: 23.27mg
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