KateSpot

Lemon-Pepper Chicken
(Egg and Dairy free)

1 pkg thin sliced chicken breast
1 1/2 cups all purpose flour
3 tbsp lemon pepper seasoning
1 tsp salt
1/2 tsp cracked black pepper

Mix the flour, salt, pepper, and lemon pepper seasonings together. Dredge the chicken and cover thoroughly. Heat 4 tbsp canola oil and 1 tbsp "safe" butter in a large frying pan. When heated, add chicken and cook, approx 3-4 minutes per side, until nicely browned. Remove from pan and place on a plate with paper towel to absorb any excess oil. Repeat until all pieces of chicken are cooked, adding extra oil and "safe" butter if needed.

I also made a delicious gravy with the little bits and dripings left in the pan.

Add 1 can of reduced fat/low sodium chicken broth to the pan on medium high heat. Stir the broth, making sure to scrape any browned bits off the pan. When broth starts to bubble, add your roux. Reduce heat and stir until sauce has thickened. Taste and season with salt and pepper as needed.

When I served dinner tonight, I placed the chicken on a platter, spooned some of the sauce over all the pieces and sprinkled about one tbsp of parsley over it. All of the chicken was eaten tonight. I seved it with "safe" buttered noodles and broccoli.

Thumbs up from the whole family!