Lemon Pepper Chicken

Pictured: lemon pepper chicken with sauted veggies. 

Original recipe from Budget Bytes.

Yield: one serving. 

Ingredients for 1 Chicken Breast:

• 1 T olive oil
• 1 chicken breast
• 1/4 c flour
• 1/4 t garlic salt
• 1/8 t pepper

Ingredients for Glaze (up to 4 breasts):

• 1 T butter
• 1 garlic clove, minced
• 1/2 c water
• 1/2 t bouillon 
• 1 t lemon juice

Directions:

1. Place raw meat into a sealed gallon bag and use a rolling pin or can of food to pound breast to about ½ in thick (this softens the meat and gives it more area for flavor.
2. In a cast iron skillet over medium-high heat, warm oil. 
3. In a pie pan or other shallow bowl, whisk the flour, garlic salt, and pepper for one chicken breast. *I like to mix one small bowl of flour, garlic salt, and pepper for each chicken breast, then dump each into my pie pan as needed (presumably one bowl per chicken breast).
4. Rinse chicken (this can be done in the gallon bag) and drip dry. Dredge each breast in flour until well coated. 
5. Place each breast in pan and fry 5-7 minutes per side, or until thermometer inserted in thickest part reads 165*. Place chicken on a plate and cover.
6. Heat skillet to medium low and melt butter. Add garlic and saute. Slowly add water, bouillon, and lemon juice and bring to a simmer while de-glazing the pan. 
7. Return chicken to pan, coat with juices, and heat through.
8. Serve with roasted vegetables, mashed potatoes, salad, etc.