Lemon Pepper Chicken

By spend with pennies

Ingredients

3 tablespoons olive oil (divided)
2 ½ teaspoons lemon pepper seasoning (divided, recipe below)
6 green onions (thinly sliced)
1 medium zucchini (sliced, or 8 oz mushrooms)
cup all-purpose flour
4 boneless skinless chicken breasts
½ cup chicken stock
¼ cup white wine
1 small lemon (juiced)
1 tablespoon all-purpose flour (I use flour from the dredge mixture)
½ teaspoon garlic powder
½ teaspoon black pepper
chopped fresh parsley (for garnish)

Prep Time15mins
Cook Time35mins
Servings4

Instructions

Preheat the oven to 350°F

In a bowl, combine zucchini, 1 teaspoon lemon pepper seasoning, and green onions.

In an ovenproof skillet, heat 1 tablespoon olive oil over medium high heat. Add the zucchini mixture and cook for 2 to 3 minutes or until slightly softened. Transfer to a 2-quart casserole dish or Dutch oven.

In a shallow bowl, combine flour and 1 ½ teaspoons of lemon pepper seasoning. Dip the chicken breasts in the flour mixture and shake to remove any excess (reserve the remaining flour to thicken the sauce).

Add the remaining olive oil to the skillet and brown chicken over medium-high heat until golden, about 3 minutes per side. Place on top of zucchini.

Place broth, wine, lemon juice, and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine.

Pour into the warm skillet while whisking and bring to a boil. Simmer 1 minute while whisking and scraping up any brown bits in the pan. Season with salt and pepper to taste. Spoon sauce over chicken breasts.

Cover and bake for 20 minutes. Remove cover and bake for an additional 10-15 minutes longer or until the chicken reaches 165°F.