recipes

Lemon Butter and Mint Chicken

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

  1. Heat your large pan with stick of butter in it.
  2. Wait until the butter is mostly melted and put in the pepper, salt, and lemon juice. Stir in completely.
  3. 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.
  4. The chicken will start to turn white on the sides. Flip over once the top of the chicken is mostly white.
  5. 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.
  6. After 5 mins, Stick a meat thermometer into the thickest part of the breast. The temp should read 165 F.
  7. Remove from pan and repeat with remaining breasts.

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