pioneer woman chicken breast recipe

Ingredients:

Steps:

• Stir together the flour, 2 teaspoons of the salt and 2 teaspoons of the pepper in a shallow bowl; reserve 1 tablespoon of this flour mixture and set aside.
• In another small bowl, stir together the remaining 2 teaspoons each of salt and pepper and the lemon zest until combined. Sprinkle the chicken evenly with this lemon-pepper mixture.
• Dredge the chicken in remaining flour mixture to coat. Set aside.
• Thinly slice one of the lemons and cut the other lemon into wedges; set them all aside.
• Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat until bubbly. In two batches, add the coated chicken to the skillet. Cook until the chicken is browned on both sides and reaches an internal temperature of 165°, 4 to 6 minutes per side (add the remaining 2 tablespoons olive oil in between batches, if needed). Transfer the chicken to a serving platter and tent with foil to keep warm. Remove the pan from the heat to let cool slightly.
• Reduce the heat to medium and return the skillet to the heat. Add the remaining 2 tablespoons of butter and the reserved 1 tablespoon of the flour mixture to the skillet. Cook, stirring constantly, until the flour is toasted, about 1 minute. Add the garlic, lemon slices and the chicken broth to the skillet. Cook, stirring occasionally, until the sauce is bubbling and slightly thickened, and the garlic is lightly browned, 2 to 3 minutes. Spoon the sauce and sliced lemons over the chicken. Garnish with parsley and serve with lemon wedges, if you like.