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.
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.
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.
Mix the flour and seasoning up.
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.
Throw some butter in a skillet…
And then, one by one, dip pieces of chicken in the flour. Turn it so it’s coated on both sides.
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).
After a few minutes of sizzling, turn the chicken over.
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.
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