Pan Fried Lemon Chicken Recipe
A zesty lemon infused marinade makes this Pan Fried Lemon Chicken a classic.
Pan Fried Lemon Chicken
Author: Marlene Baird
Serves: 4
- 16 ounces boneless skinless chicken breast filets
- the zest and juice of two lemons
- 4 teaspoons olive oil divided
- ½ teaspoon coarse sea salt
- ¼ teaspoon fresh ground pepper
- 1 teaspoon chopped green onion
In a Ziplock bag combine all the ingredients except one teaspoon of oil. Close the bag.
Massage the chicken to get all the ingredients combined.
Refrigerate for at least 30 minutes.
Heat a skillet over medium-high heat and add ½ teaspoon of olive oil.
Cook the chicken for 4-5 minutes per side or until completely cooked through.
Let the meat rest for at least 5 minutes before slicing.
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I had ulterior motives when I decided to make this pan-fried lemon chicken. I made extra so I can make a lemon chicken soup tomorrow.
But I made this for lunch today. Tonight we will be celebrating my mother’s birthday. Heading out to San Francisco for dinner with the family.
And who knows, maybe after all that celebrating I will need some chicken soup.
Thanks for stopping by and have a great day. Don’t forget to double the recipe so you can make chicken soup too.
Marlene
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