Lemon Chicken Pailards
Ingredients
1 pound chicken breasts, boneless, skinned, halved
salt, to taste
1/2 tsp. pepper
2 tsp. Betty’s butter
1/4 C. dry white wine, or 1/4 C. chicken broth
1 clove garlic, minced
2 Tbsp. fresh lemon juice
4 lemon slices
2 Tbsp. fresh parsley, chopped
Cooking Instructions
Place chicken between two sheets of wax paper and pound to 1/4-inch thickness. Season each side or chicken with salt and pepper. In a large nonstick skillet, heat half of Betty’s Butter. Cook chicken over medium-high 3 minutes on each side, or until cooked through. Remove to a serving plate and keep warm. Add wine to skillet and cook 2 minutes over high heat. Reduce heat, stir in remaining butter, garlic and lemon juice. Spoon juice over chicken; top each chicken piece with lemon slice and parsley.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)