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Lemon Butter Chicken Breasts
Last night I spent 2 hours picking peaches in my backyard. When we first lived in Utah (11 years ago) our little house had a peach tree in the backyard. I loved all the fresh peaches we got from it. Now that we are back, our new house has two peach trees and right now they are filled to the brim with peaches.
Most of the peaches aren’t ready yet, but I was able to pick three large bowlfuls last night. I think I’ll try to can some of them this time!
Ingredients:
6 medium boneless skinless chicken breast halves (1-1/2 pounds)
½ cup all-purpose flour
½ teaspoon salt
2 teaspoons lemon pepper seasoning
⅓ cup butter
2 lemons, sliced
2 tablespoons lemon juice
2 to 3 tablespoons fresh basil leaves
Hot cooked rice, optional
Instructions:
Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about ¼ to ⅛ inch thick. Remove plastic wrap. In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breasts with lemon pepper.
Notes
Update ~Here~
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