Creamy Lemon Pepper Chicken

Time :30

Yield :4 servings

Recipe Background

Creamy Lemon Pepper Chicken has, over generations, earned its place as one of the classics of the dinner table. Savory chicken, cooked to a golden brown, flavored with zesty lemon pepper, and draped in a creamy sauce is guaranteed to bewitch anyone who takes a bite. You can serve it over potatoes or rice (which helps to soak up some of that indulgent sauce) or with a crunchy side salad for a bit of refreshment. It's time to go back to the classics with Creamy Lemon Pepper Chicken.

Ingredients

2 (8-ounce) chicken breasts boneless, skinless, and cut in half lengthwise
1/2 tablespoon lemon pepper
kosher salt to taste
ground pepper to taste
2 tablespoons olive oil divided
2-3 cloves garlic minced
1 tablespoon flour
1 cup milk
1 lemon optional, sliced, for garnish
1 tablespoon parsley optional, minced, for garnish

Directions

Sprinkle the chicken with the lemon pepper, the salt, and the pepper on all sides.
In a large non-stick pan over medium-high heat, heat 1 tablespoon of the olive oil.
Add the chicken to the hot oil and cook until golden on both sides and just shy of cooked through, about 3-4 minutes per side.
Transfer the chicken from the pan and keep warm.
Add the remaining oil to the pan.
Add the garlic and sauté over medium heat until fragrant, about 1 minute.
In a small bowl, whisk the flour and the milk together until smooth.
Pour the milk mixture into the pan and whisk until bubbly and thickened, about 2-4 minutes.
Return the chicken back into the pan and cook until cooked through, about 4-5 minutes.
Garnish with the lemon slices and the parsley.
Serve.