Teaching myself to cook, one recipe at a time.

Wednesday, April 30, 2014

Classic Lemon Pepper Chicken

Hey, a new post! It’s been a while. Sorry about that. It’s not that I never cook anymore, but rather that it’s pretty hard to find the time to cook and take pictures and then blog about the experience when you’ve got a baby. Normally, whenever I get a few free minutes, I spend them trying to frantically brush my teeth, clean the dishes, and do whatever else I can do around the house before Baby wakes up or needs my attention again.

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But Baby is sleeping peacefully in her crib right now, and the dishes are done (because hubby picked up dinner on the way home), so I’ve got a little time. So I’ll share a super simple recipe that I found and tried out a few days ago.

When I’m strapped for time, baby or not, I look for recipes with few dishes to clean, few ingredients to use, and few steps to go through. This is one of those recipes.

First, start with a little bit of all-purpose flour.

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Add a tablespoon of lemon-pepper seasoning, which you bought several years ago for a recipe and have barely touched since, and won’t toss out even though you’re not supposed to hold onto spices for long because hey, there’s nothing wrong with it.

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Mix the flour and seasoning up.

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Next, prepare some chicken breasts. Mine were big, so I used a big knife to cut them into thinner pieces. I failed at making them similar sizes. Oh well, you win some and you lose some.

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Throw some butter in a skillet…

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And then, one by one, dip pieces of chicken in the flour. Turn it so it’s coated on both sides.

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And drop them in the pan. Don’t overcrowd the pan too much; do the chicken in shifts if you have to (and I had to).

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After a few minutes of sizzling, turn the chicken over.

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And that’s it! Take it out of the pan when it’s cooked through, and you’re done. Serve with some green beans and potatoes or something like that, and you’ve got a fairly healthy (except for the whole frying-in-butter part) and easy meal.

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A nice way to use the chicken breasts that I always seem to have on hand and not know what to do with.

Source: Classic Lemon Pepper Chicken