Chicken- Cover the chicken breasts with plastic
wrap and pound until each pieces is about a ¾
of an inch thick. (NOTE- If your chicken
breasts are really thick,you can just cut them
in half horizontally to make thinner pieces
rather than pounding. Works like a charm.)
Place the flour and salt and pepper in a
shallow dish and gently toss each chicken
breast in the dish to coat. Melt the butter in
a large skillet over medium high heat; add the
chicken and saute for 3-5 minutes on each side,
until golden brown, sprinkling each side with
the lemon pepper directly in the pan. When the
chicken is golden brown and cooked through,
transfer to a plate.
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