- 1 Stick Butter
- 3 cloves garlic, sliced
- 1/4 c. finely chopped sweet onion
- 4 TBSP Lemon juice (bottled is fine, or you are welcome to use fresh squeezed)
- 6 Chicken Breasts, (boneless/skinless), pounded slightly thinner
- Lemon Pepper Seasoning (my favorite is the McCormic California Style)
- Fresh Basil
- 1 pint Heavy Cream
Melt butter in a large frying pan on medium to medium high heat. Toss in garlic and onion and saute for a minute or so, then add lemon juice. Sprinkle chicken with lemon pepper seasoning on both sides and press it into the chicken. Place chicken breasts into frying pan and fry on each side for approximately 8 to 10 minutes per side, or until internal temperature of 160*F is reached. Remove chicken to a platter; cover and keep in a warm place.
Add 3 Tablespoons of flour to the drippings in the frying pan and stir to blend until smooth. If the flour doesn’t totally absorb all the liquid, add just bit more flour until you have a nice peanut butter type consistency. Allow the flour to cook for a few minutes, stirring occasionally. Add the heavy cream and wisk to blend. If sauce is too thick, add some water to thin it until the gravy is the consistency you desire.
Add the chicken breasts back to the pan and let them rewarm. Serve chicken on a bed of noodles or rice. Asparagus spears (steamed and chopped) would make a perfect vegetable side, or if you like artichokes, they would pair nicely with this dish as well (see cooking directions below). Slice several leaves of basil into strips and use to garnish chicken. Also a slice of lemon would make it look pretty. Sprinkle with a little more lemon pepper if desired.
How to prepare ARTICHOKES
First select nice firm artichokes with tightly closed leaves.
Cut the stems off (so they will set in the pan upright to cook)
Cut the top off, and the tips off each of the leaves (as they have thorns that will poke you)
Place about 2″ water in a very large pot and bring to a boil, add a tsp salt
Add artichokes to the boiling water and cover with a lid
Boil for about an hour
Check for doneness by grabbing a leaf from a middle place of one of the artichokes with a pair of tongs and tugging it. If it pulls out easily, the chokes are done, but just to be sure let the leaf you pulled out cool slightly and then holding it on the cut end bite onto it (about half way from each end) and drag it between your teeth. If the meat slips off the leaf easily, the choke is done.
I serve mine with a special dipping sauce. This one is my family’s favorite:
- 1 cup mayo
- 2 Tbsp fresh lemon juice
- 1 Tbsp chopped garlic
- 1 Tbsp chopped fresh cilantro
- 1 ½ tsp Lemon Pepper
Stir together, cover, and chill in refrigerator until ready to serve. 4 servings