20 MIN · STOVETOP

Lemon Pepper Chicken

Name: Lemon Pepper Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts (large, halved horizontally into 4 thin cutlets); 1 tsp salt; 2 tsp black pepper (coarsely ground); 1 3/4 oz unsalted butter; 1 lemon (zest and juice); 1 tbsp olive oil

Butter, a lot of black pepper and the juice of one lemon, in one skillet.

gluten-freelow-carbquickeasyweeknightchicken

Ingredients

2boneless skinless chicken breasts, large, halved horizontally into 4 thin cutlets
1 tspsalt
2 tspblack pepper, coarsely ground
1 3/4 ozunsalted butter
1lemon, zest and juice
1 tbspolive oil

Method

1
Lay each breast flat and run a knife through it horizontally to make two thin cutlets. Season them on both sides with the salt. A whole breast has a thick end and a thin end and one of them is always wrong; a cutlet cooks evenly.
2
Heat the olive oil in a large skillet over medium-high heat. Cook the cutlets for about 4 minutes a side, until golden and just firm. Move them to a plate.
3
Turn the heat to medium-low, add the butter and let it melt, then stir in all the black pepper and let it sizzle gently for about thirty seconds. This is the step that matters — pepper heated in fat tastes warm and floral, pepper shaken on at the end tastes like dust.
4
Take the pan off the heat, add the lemon zest and juice, and swirl until the sauce comes together. Return the cutlets and any juices from the plate, turning them once to coat.

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