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Ingredients
- 4 boneless, skinless chicken breasts, pounded flat
- Flour for dredging (can use whole wheat)
- 1/4 teaspoon black pepper
- 3 tbsp. butter
- 1/4 c. lemon juice
- 1 tbsp. finely chopped lemon rind
- 2 tbsp. finely chopped fresh mint
Directions
- Dredge chicken in flour and pepper. Heat butter-butter in a 10 inch skillet till foamy. Saute/fry breasts quickly on both sides over medium high heat for about 2 min on each side. Add in lemon juice to pan. Tilt pan and baste chicken with lemon butter mix, continuing to cook till cooked through, but not over cooked, about 2 or possibly 3 minute more. Sprinkle with lemon rind and mint and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 299g | |
| Calories 530 | |
| Calories from Fat 325 | 61% |
| Total Fat 36.91g | 46% |
| Saturated Fat 22.51g | 90% |
| Trans Fat 0.06g | |
| Cholesterol 199mg | 66% |
| Sodium 368mg | 15% |
| Potassium 594mg | 17% |
| Total Carbs 6.99g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.74g | 1% |
| Protein 43.52g | 70% |
