Yet another garden meal.....the true beauty of it.....quick and easy. But the even more beautiful........delicious.
Lemon Pepper Chicken with Lemon Cream Sauce
4 organic free range chicken breasts
1/4 cup whole wheat flour...
All natural lemon pepper
1 lemon
2 cups of organic half and half
3 tbsp olive oil
Himalayan salt
1. Pound chicken and season with lemon pepper and Himalayan salt.
2. Dredge chicken in flour.
3. Heat oil in skillet and cook chicken till crispy and cooked through.
4. Take chicken out of skillet and drain oil on paper towel.
5. In same skillet, with leftover oil and chicken drippings, pour half and half into pan.
6. Put zest and juice into the pan with the cream. Whisking to get mixed and warm. Season with Himalayan salt. (About 1/2 tsp).
7. Serve with pasta of choice or I sautéed green beans, yellow zucchini noodles, and a mix of cherry tomatoes with a little olive oil. Sliced chicken. Drizzled with sauce and topped with Parmesan cheese.
Lemon Pepper Chicken with Lemon Cream Sauce
4 organic free range chicken breasts
1/4 cup whole wheat flour...
All natural lemon pepper
1 lemon
2 cups of organic half and half
3 tbsp olive oil
Himalayan salt
1. Pound chicken and season with lemon pepper and Himalayan salt.
2. Dredge chicken in flour.
3. Heat oil in skillet and cook chicken till crispy and cooked through.
4. Take chicken out of skillet and drain oil on paper towel.
5. In same skillet, with leftover oil and chicken drippings, pour half and half into pan.
6. Put zest and juice into the pan with the cream. Whisking to get mixed and warm. Season with Himalayan salt. (About 1/2 tsp).
7. Serve with pasta of choice or I sautéed green beans, yellow zucchini noodles, and a mix of cherry tomatoes with a little olive oil. Sliced chicken. Drizzled with sauce and topped with Parmesan cheese.
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