A simple, single-serving lunch or dinner. Chicken breasts sauteed with butter, fresh lemon juice and fresh ground black pepper. That's it - and that's enough for this tasty, tangy lemony peppery dish.

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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.

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  • Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

Nutrition Facts

222 calories; 9.8 g total fat; 90 mg cholesterol; 137 mg sodium. 5.5 g carbohydrates; 28.1 g protein; Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/19/2004
One thing I found was to make sure the chicken wasn't too thick poke it with a fork a few times and soak it in lemon juice. Then put it on the George Foreman grill with lemon pepper seasoning on it. Last thing when it gets hot melt a LITTLE butter on both sides. Not too lemony and not too buttery. Absolutely FAB! Read More
(138)

Most helpful critical review

Rating: 3 stars
09/19/2003
This was good nothing spectacular. I deglazed the pan with a about half a lemon and a quarter cup of chicken broth. Really in the end it tasted like chicken picatta. I did pound my chicken breat thin so it would cook faster though. Read More
(90)
90 Ratings
  • 5 star values: 39
  • 4 star values: 25
  • 3 star values: 11
  • 2 star values: 9
  • 1 star values: 6
Rating: 4 stars
04/19/2004
One thing I found was to make sure the chicken wasn't too thick poke it with a fork a few times and soak it in lemon juice. Then put it on the George Foreman grill with lemon pepper seasoning on it. Last thing when it gets hot melt a LITTLE butter on both sides. Not too lemony and not too buttery. Absolutely FAB! Read More
(138)
Rating: 4 stars
04/19/2004
One thing I found was to make sure the chicken wasn't too thick poke it with a fork a few times and soak it in lemon juice. Then put it on the George Foreman grill with lemon pepper seasoning on it. Last thing when it gets hot melt a LITTLE butter on both sides. Not too lemony and not too buttery. Absolutely FAB! Read More
(138)
Rating: 5 stars
01/09/2008
This dish has definately been added to my favorites! My Husband RAVED over this one. He couldn't stop complimenting on how delish it was!! My chicken was on the thick side and I didn't pound it I just cooked it longer. I also added more lemon juice as it cooked to keep the outsides from burning. Also when it was just about done I deglazed with a little white wine. WOW! Fantastic! Thanks! Read More
(133)
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Rating: 3 stars
09/19/2003
This was good nothing spectacular. I deglazed the pan with a about half a lemon and a quarter cup of chicken broth. Really in the end it tasted like chicken picatta. I did pound my chicken breat thin so it would cook faster though. Read More
(90)
Rating: 5 stars
07/27/2003
So simple and good you can't believe it. Also tried with pork chops...just add a bit more cooking time and turn more often. Read More
(20)
Rating: 5 stars
06/23/2003
I tried this recipie using Mrs. Dash rather than pepper to give it more flavor. This is a great recipie either way though and it's fast for those looking for a quick meal. Read More
(18)
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Rating: 2 stars
05/04/2004
WAY too much pepper! I had tripled this recipe by increasing all of the ingredients...other than the pepper because I thought it sounded like a lot. One tablespoon for even 3 pieces of chicken was way too much for my taste and I love pepper. Also I cooked cooked the chicken according to directions (5-7 min.) and ended up with black chicken on the outside and raw chicken on the center. I had to cut chicken breasts in half and turn down the heat (so as not to burn even further) and cooked about 10 minutes longer in order to be done. Would definitely recommend pounding chicken very thin. Read More
(16)
Rating: 3 stars
09/19/2003
this was ok but using olive oil or even cooking spray may work better than butter. Butter burns to easily. Read More
(12)
Rating: 5 stars
06/23/2003
I have used this recipe several times now...it has become my favorite lemon chicken recipe....EXCELLENT DISH! Read More
(11)
Rating: 5 stars
07/06/2010
YUM! i made two batches--one with pepper and one with mrs. dash's seasoning. i initially fried the chicken in olive oil (to cut down on the butter) but afterwards i sliced some butter to melt on top of the chicken. oh and i sliced the breast lengthwise into 1/3 in. strips to make it cook faster and added a pinc of salt. i served the chicken with fried potatoes broccoli and sausage omelette for an easy no-mess lunch. my parents loved it.:) Read More
(10)