Combine lemon pepper and flour, pat chicken dry and dredge in flour mixture. Heat butter in skillet and chicken and brown on both sides about 3 minutes.
Meanwhile, remove zest from lemon, squeeze juice from lemon and mix zest, juice and chicken broth. Pour over chicken, cover and cook for 15 minutes. Remove lid and cook further five minutes or until juices run clear.
Serving
Suggestions
4 servings
Originally Submitted
1/1/2011
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