LEMON-BUTTER CHICKEN BREASTS

BY ADDING THE ENTIRE SLICED LEMON TO THE SKILLET, THE CHICKEN BREASTS TAKE ON THE FLAVORS OF BOTH THE TANGY JUICE AND FRAGRANT ZEST.

START TO FINISH 30 minutes

• 6 skinless, boneless chicken breast halves (1½ to 2 lb. total)
• ½ cup all-purpose flour
• ½ tsp. salt
• 2 tsp. lemon-pepper seasoning
• ⅓ cup butter
• 2 lemons, sliced
• 2 Tbsp. lemon juice
• Hot cooked rice (optional)

1. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until ¼ inch thick. Discard plastic wrap. In a shallow dish stir together flour and salt. Dip chicken into flour mixture, turning to coat. Sprinkle chicken with lemon-pepper seasoning.

2. In an extra-large skillet cook chicken, half at a time, in hot butter over medium-high heat 6 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet. Add lemon slices to skillet; cook 2 to 3 minutes or until lightly browned, turning once.

3. Return chicken to skillet, overlapping pieces slightly and arranging lemon slices around chicken. Drizzle with lemon juice. Cook 2 to 3 minutes or until pan juices are reduced slightly. Transfer chicken and lemon slices to a serving platter. Pour pan juices over chicken. If desired, serve with hot cooked rice. MAKES 6 SERVINGS.

PER SERVING 258 cal., 12 g fat (7 g sat. fat), 95 mg chol., 725 mg sodium, 8 g carb., 0 g fiber, 27 g pro.