I finally made chicken on the stove top...without burning it!! A few years back a friend introduced me to lemon pepper seasoning as part of this delicious brown rice recipe (I will share that one day!) and ever since then I've been hooked! I've had my husband use the seasoning on chicken dishes we've made but today was my turn!
I found this great recipe that uses thin sliced chicken breasts, and chicken broth to create a sauce, which helped minimize burning the bottom of the chicken.
My only watch out is if you do this in two batches (like I did) make sure to wipe off the excess oil before starting your second batch to avoid the chicken getting charred from the leftover oil/sauce.
Even with the slightly charred second batch it was still so delicious!! I made roasted brussels sprouts for our side dish but this goes well with anything! Next time, I am going to try and make it with the lemon pepper brown rice (and will share that recipe too!)
- If you cook the chicken in two batches, I recommend using the full 1/2 cup of chicken broth per batch. If you half the recipe, there won't be enough sauce.
-When you flip the chicken, let it cook for about 1 minute in the melted butter, garlic and lemon before adding the broth to help let the flavors soak in.
This was my second batch. The top was slightly charred because of the excess oil but it still came out fine! Just make sure to fully wipe the pan before starting your second batch (if needed).
ENJOY!
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