Pictured: lemon pepper and garlic chicken, lemon herb potatoes, and strawberry and spinach salad.
I am pretty proud of this recipe because I honest to goodness made it up myself. Kyler and I had been married a little over 6 months and I desperately craved some yummy chicken. I looked up my mom's recipes and various other ones online, and realized I didn't have most of the ingredients needed for anything. I am not a lover of going to the grocery store more than about once every two weeks, so I decided to get creative. Surprisingly, my make shift chicken dinner turned out so delicious! Now it's a McCarty family favorite. And now, without further ado, I give you my recipe for lemon pepper and garlic chicken. :)
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2-3 Chicken Breasts
Lemon Pepper to taste
Garlic Salt to taste
2 tbsp Butter, divided
1/2 tbsp Parsley
1 cup Chicken Stock
Cut the chicken breast into thin slices. This helps the chicken cook quicker and keeps the chicken pieces moist.
Preheat oven to 200 degrees
Cover both sides of the chicken breast in lemon pepper (as much as you’d like. I cover it lightly, otherwise I think the taste is too overwhelming.)
Melt 1 tbsp of butter in a skillet. (I also use a little bit of olive oil to help the butter not burn.)
Lightly sprinkle garlic salt on one side of the chicken breast. Lay the chicken in the melted butter in the skillet. Sprinkle the garlic salt on the other side once you turn the chicken over.
Continue to flip the chicken over periodically with tongs until the chicken is completely cooked through. (If you watch it closely and cook it on a medium to low setting, the chicken won't burn and will stay nice and moist. Check it frequently and once all signs of pink chicken are gone, remove it from the skillet. The longer is stays on the dryer it will become.)
Once the chicken is cooked through, place it in a shallow baking dish and put in the oven. (Note: this step is to only keep the chicken warm, not to cook it anymore. It should only be in the oven for about 5-10 minutes)
While the chicken is keeping warm, pull the skillet off of the stove to let it cool. Once it’s cooled down (after about 5 minutes) sprinkle as much garlic salt and parsley as you’d like on the skillet. (You could use a new, clean skillet if you’d like, but I like the added flavor from the skillet that cooked the chicken.)
Pour chicken stock into the skillet. You will want enough to cover the chicken that is in the shallow baking dish.
Bring it to a light boil. Add a table spoon butter for added flavor.
As soon as it slightly starts boiling and the butter is melted, turn the stove off, remove the chicken from the oven, and pour the chicken stock over the chicken. Enjoy!
note: after we've dished up our chicken, we often drizzle the seasoned chicken stock over it for more flavor.
