Lemon-Honey Chicken

  • 2 large chicken breasts, cut in half lengthwise
  • ¼ teaspoon garlic powder
  • Salt & pepper, to taste
  • Flour, for dredging
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • 2 tablespoons honey
  • 1 lemon, halved and sliced

Cut the chicken breasts in half lengthwise to make 4-5 thinner strips. Sprinkle the chicken strips with salt, pepper, and garlic powder. Then dredge them in flour and set on a rack while you prepare your skillet.

Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. When the pan is hot, add the chicken and cook it for 4-5 minutes per side or until it's golden; remove to a plate and keep warm.

Remove the skillet from the heat and stir in the chicken broth, lemon juice, honey, and the remaining 1 tablespoon of butter. Scrape the bits from the bottom of the skillet and return the chicken back to the sauce.

Cook the chicken for another 5 minutes or so over medium-high heat, until the sauce has reduced and thickened a bit and the chicken is fully cooked through. Add the lemon slices to the skillet and stir to coat with the sauce and warm through. Serve immediately over pasta or rice.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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