Lemon Pepper Chicken

Mains

• 2 (11 - 12 oz each) chicken breasts, each sliced in half through the thickness to create two thinner portions

• 1 Tbsp all-purpose flour

• 1 tsp dried Italian seasoning

• 1 tsp coarse ground black pepper

• 3/4 tsp salt, or to taste

• 1/2 tsp garlic powder

• 1/8 tsp sugar (optional)

• 3 Tbsp unsalted butter, divided

• 1 Tbsp olive oil

• 1 1/2 Tbsp fresh lemon juice, plus 1/2 tsp lemon zest

• 1 Tbsp minced fresh parsley

• In a mixing bowl whisk together flour, Italian seasoning, pepper, salt, garlic powder, and sugar. Evenly sprinkle and press mixture over both sides of chicken.

• Melt 1 Tbsp butter with olive oil in a 12-inch non-stick skillet over medium-high heat.

• Tilt pan to evenly coat with butter mixture then add chicken.

• Let chicken cook until golden brown on bottom, about 5 minutes.

• Flip pieces then let chicken continue to cook until cooked through in center. It should reach 165 degrees in center, about 5 minutes longer. Melt remaining 2 Tbsp butter in with chicken just near the end of cooking.

• Remove from heat pour lemon juice into skillet along with lemon zest. Turn chicken pieces to coat in lemon butter mixture.

• Sprinkle with parsley and serve warm.