INGREDIENTS

1/2 c. gluten free flour

1 tbsp. lemon pepper seasoning

1 tsp. sea salt

2 lemons, divided

1 lb. boneless skinless chicken breasts, halved

2 tbsp. extra-virgin olive oil

1/2 c. Chicken broth 

2 tbsp. unsalted butter

2 cloves garlic, minced

Freshly chopped parsley, for garnish

DIRECTIONS

1. Preheat oven to 400°.
2. In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.
3. In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then 0ip chicken breasts.
4. To skillet, add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly, about 5 minutes.
5. Spoon sauce on top of chicken and 4 garnish with parsley.