The Chicken My Family Asks for Every Single Week

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Издатель
SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/
Today, we're making Easy Creamy Lemon Pepper Chicken. I hope you enjoy it!

PRODUCTS USED (affiliate links)
Hedley & Bennet Apron: https://amzn.to/4hgBeqR
Unicorn Magnum Pepper Grinder: https://amzn.to/3SiXicF
Winco 14” stainless steel fry pan: https://amzn.to/3nqaSto
All-Clad D3 Stainless Steel 14" Fry Pan: https://amzn.to/4rqosvM
Meat Pounder Tenderizer: https://amzn.to/4pudtzU
Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE
Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr
Mac Chef's Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/lemon-pepper-chicken/

Ingredients
4 boneless skinless chicken breasts - pounded to 1/2" thick
salt and pepper - to taste
1/2 teaspoon garlic powder
1/2 cup (65g) flour - will not need all of it
3 tablespoons (45ml) olive oil
4 tablespoons (56g) unsalted butter - cubed, divided
1 large shallot - minced
1 cup (240ml) low-sodium chicken stock
1/3 cup (80ml) dry white wine
3 tablespoons (45ml) lemon juice - plus more to taste
1 teaspoon coarse black pepper - plus more to taste
1/2 cup (120ml) heavy cream
4 lemon slices - for garnish
1/4 cup minced flat-leaf Italian parsley

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
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