Hey everyone! Kristin from Iowa Girl Eats here, back sharing another fresh and simple 30 minute meal from the BHG.com archives. Actually, make that a 20 minute meal. Oh yes, this simple, scrumptious Lemon Butter Skillet Chicken goes from fridge to table in under half an hour!
I was talking with a friend the other day about cooking healthy meals for our families that everyone actually enjoys. She confessed that while she’s inspired to use fresh and healthy ingredients, her meals are often lacking in the flavor department. I immediately suggested that she start incorporating citrus into her dishes, specifically fresh lemon juice which adds a wonderful brightness, zip and zing to othwerwise flat recipes, as evidenced by this Lemon Butter Chicken Skillet.
Homemade chicken cutlets are dredged in flour, seasoned with lemon pepper seasoning, and then sauteed in butter (yes, butter definitely helps in the flavor department, too!) Fresh lemon slices are browned in the drippings then the two sizzle together with fresh lemon juice before serving. This meal is quick and flavorful – did I mention it’s a cinch to make, too?
Start by making the homemade chicken cutlets, which is just fancy talk for chicken breasts sliced in half. You’ll need a really sharp knife to do this, but it’s such a great way to make chicken go farther. Especially if you’re serving the meal with a side salad and rice pilaf, for instance. You don’t really need a big honkin’ chicken breast per person when you’ve got other filling meal components on the table. Plus, since the chicken is sliced thin it cooks in half the time!
Dredge the chicken breasts in gluten-free or regular all-purpose flour, seasoned with salt and lemon pepper seasoning, then saute in melted butter for just a few minutes on each side.
Remove the chicken to a plate then saute fresh lemon slices for 1-2 minutes a side. Then, add the chicken back into the skillet, drizzle a couple Tablespoons of fresh lemon juice on top, and let the lemons and chicken saute together for a minute or so, or until the pan sauce is thickened and reduced.
Serve the chicken with a few sides, and dinner is served. Hope you enjoy this quick and yummy chicken skillet recipe. See you next week with a quick, clean out the fridge salad recipe!
These Garlic Butter Sweet Potato Fries are in a league all their own. They are the perfect side dish and complement to a lovely Fall meal. I even love to eat them on their own for a delicious yet hearty snack.
What makes sweet potato fries so unbelievable (and a bit better than regular potato fries might I add) is the undeniable and unique flavor of sweet potatoes. The sweetness, the spice and the crispy outside yet tender inside when baked to perfection are what keep calling my name!
When I saw this recipe for Baked Sweet Potato Fries on BHG, my eyes lit up. I just had to try them!
And try them I did! They were easy to throw together, and didn’t take much time at all to bake. The longest time I spent was actually cutting my potatoes.
I only made a slight change to the recipe.
- I added 1/4 teaspoon of garlic powder to the butter spice before baking.
- Then I made an additional melted butter, garlic powder and parsley sauce to toss the fries in once they were done.
Oh my goodness, these were sooooo delicious!!! The flavors come together so well, and the garlic is the perfect complement to the sweetness of the potatoes which further develops as they roast away at a high temperature.
I did quite a bit of snacking as I shot these, and did not stop eating these even after I finished. Now that’s what I call hazardous work conditions.
For those of you who have never attempted to brown butter or make anything with browned butter, let me be the first to tell you that you are missing out! Something magical happens when you let butter get all golden and fragrant! And the best part is you only need butter!
So, here’s how you do it. Grab a stick of butter and place it in a small saucepan over low heat. Once it’s completely melted, swirl the pan every 30 seconds or so and let it slowly brown. After a few minutes of babysitting, you’ll notice the milk solids start to brown up and then voila! It’s done! Try not to let it sit on the stove top unattended because it only takes a few seconds from going to perfect to burnt. And burnt butter is not quite the flavor profile we’re going for. Read more