Thursday, August 2, 2012

Pan Seared Lemon Chicken

2 chicken breasts, butterflied (cut in 1/2)
1/2 tsp salt
1/2 tsp black pepper
1/2 cup lemon juice

 After you butterfly your chicken, season with S&P. In a pan, heat a few tsp of olive oil. Add chicken and cook for about 10 minutes, turning every once in awhile. When chicken is no longer pink, add lemon juice and cook for 5 more minutes, turning once.

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