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Lemon Garlic Chicken Breasts

A quick and deliciousy prepared chicken breasts, halved.
Course: Main Course
Cuisine: American
Keyword: Chicken, Chicken Breasts, Flour sauted chicken breast,
Servings: 4 people
Author: Foto Visualista

Ingredients

  • 2 Chicken Breasts Boneless, skinless and fillet
  • 1 cup butter
  • 2 tbsp fresh squeezed lemon juice
  • 1 tbsp minced garlic
  • 1 tsp ground black pepper
  • 2 tsp dried cilantro can subsitute with fresh chopped cilantro
  • 1 cup flour Used to coat chicken fillets. Add more if needed.
  • 3/4 cup milk used to dip chicken in before dredging in flour

Instructions

  • Rince, clean, and pat dry chicken breasts.
  • Remove and trim off any excess fat. Place chicken breast on cutting board, hold it flat with the palm of your hand your non-knife hand. Using a sharp chief's boning or fillet knife, carefully slice chicken breast horizontally into two even pieces. Repeat for each chicken breast.
  • Once all breasts have been fillet salt and pepper them to taste and set aside.
  • Prepare a paper plate, plate or pie plate, and fill with flour and set aside.
  • Heat a medium to large-sized skillet over medium heat and add butter and melt.
  • When butter is foaming add minced garlic and saute until a light golden color.
  • Once garlic has sauteed and is golden in color add fresh lemon juice to the skillet
  • Pour milk into a small to medium-sized mixing bowl. One at a time, dip a chicken fillet into milk. This is so the flour has something to stick to.
  • Coat fillet chicken breasts with flour, one at a time, and add to skillet. Saute first side until it is a golden brown, then turn and saute other side until also golden brown.
  • Once boths sides of chicken have browned and chicken is cooked, remove from heat, sprinkle with cilantro and allow to rest and cool on cookie rack.
  • Chicken breast can be served whole or sliced and added to creamy pasta.