Lemon Chicken

In trying to find a really good lemon chicken recipe for my boyfriend who loved it growing up, I decided to try out this one. It was a little less crispy than ideal--so far the Chinese-style lemon chicken that my mom gave me the recipe for and that I grew up loving has been my favorite. I served this with broccoli and rice.

Lemon Chicken
Recipe from Passports and Pancakes

3 chicken breasts (a little less than a pound, can easily adjust other ingredients based on amount of chicken)
1/2 cup flour
1/2 teaspoon salt
1 /2 teaspoon black pepper
2 tablespoons butter
2 tablespoons olive oil
zest of 1 lemon
2 lemons (1 can be the previously zested lemon :) , halved
Rice and vegetables for serving

Stir together the flour, salt, and pepper in a shallow bowl. Coat each chicken breast completely with the flour mixture. Heat a large skillet over medium-high heat, melt oil and butter together. When the oil is hot but not smoking, add the chicken breasts to the skillet.


Cook for 5-7 minutes and turn the chicken. Add the zest, the juice of both lemons, and all 4 of the lemon halves. Cover the skillet with a lid, turn heat down to medium, and cook until chicken is completely done. This will take another 6-10 minutes, depending on how thick your chicken breasts are. Slice the chicken breasts in the pan, stir to coat with the sauce, and serve over rice with a side of your favorite vegetables.