Lemon butter chicken came to me at the perfect time. I just started to eat meat again and I was stuck in a cheese-carb combo rut. This was the perfect meal to break the rut and get me into something different. I hadn’t cooked with mint before this but I definitely have to do it more often. I hadn’t gone grocery shopping for a while but I had chicken in the freezer and a can of green beans in the pantry so I went with it. In a perfect world I would have paired this with Mediterranean couscous and steamed veggies. I just want to let everyone know that I am not the best at taking pictures of food but it tastes great!
What You Will Need
- 2 halved boneless skinless chicken breasts
- 1 stick of butter
- 1 lemon (you can substitute this with a 1/2 cup of lemon juice)
- 1 teaspoon of crushed mint (this is better fresh but not mandatory)
- pinch of salt
- pinch of pepper
- large pan
- spatula
Directions
- Heat your large pan with stick of butter in it.
- Wait until the butter is mostly melted and put in the pepper, salt, and lemon juice. Stir in completely.
- Once the butter is completly melted and everything but the mint is stirred in, place 2 halves of the chicken breast in the pan. Cover.
- The chicken will start to turn white on the sides. Flip over once the top of the chicken is mostly white.
- Once you’ve flipped the breasts, sprinkle the mint on top. Don’t be afraid to go crazy on the mint. The mint is a main flavor of the dish. Cover again.
- After 5 mins, Stick a meat thermometer into the thickest part of the breast. The temp should read 165 F.
- Remove from pan and repeat with remaining breasts.
