6 skinless, boneless chicken breast - halves (1 1/2 to 2 pounds total)
1/2 cup all purpose flour
1/2 teaspoon salt
2 teaspoons lemon-pepper seasoning
1/3 cup butter
2 lemons, sliced
2 tablespoon lemon juice
Hot cooked rice (optional)
- Place each chicken breast half between two pieces of plastic wrap, using the flat side of a meat mallet, pound chicken lightly to 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow dish, stir together flour and salt. Dip chicken into flour mixture, turning to coat each side. Sprinkle chicken with lemon pepper seasoning.
- In a 12 inch skillet, cook chicken, half at a time, in hot butter over medium high heat about 6 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once.
- Return all chicken to skillet, overlapping pieces slightly and arrange lemon slices around chicken. Drizzle with lemon juice. Cook for 2 to 3 minutes or until pan juices are slightly reduced. Transfer chicken and lemon slices to a serving plate. Pour pan juices over chicken. If desired, serve with hot cooked rice.