So I took advantage of a great offer from Omaha Steaks and ended up with these super fabulous chicken breasts. At first, I was wondering what the big deal was. Now I know! Not worth it for every meal, as the breasts are super small, but they taste great and are uber juicy when cooked properly. I coated these in lemon pepper with some chicken broth sauce for a spicy, peppery dish! Broccoli made the perfect complimentary side and, cooked in the sauce with the chicken, it was delicious!
2 chicken breasts
lemon pepper – to coat chicken breasts – about 2 tbs per breast
3 tbs regular pepper
1 cup chicken broth
1 clove garlic – chopped
1 small head of broccoli
Chop up the head of broccoli into small florets for quicker cooking. In a large skillet, drizzle a little bit of olive oil and saute the garlic until fragrant. Remove from the pan. Toss in the broccoli and cook until bright green, just 2 or 3 minutes. Add 1 tbs of regular pepper to the broccoli.
While the broccoli cooks, coat the chicken with lemon pepper. Push the broccoli aside in the skillet and place the chicken breasts. Mine were small enough that everything fit without touching but use a separate skillet for chicken if you so desire. Cook the chicken for 4 minutes on each side.
If you have used two skillets, put your broccoli in with the chicken after cooking. Add the chicken broth, the juice of the full lemon and add the remaining 2 tbs of pepper. Put the garlic back in the pan and simmer for 5 minutes or until sauce is reduced by half. Plate up and serve with the sauce poured over the top!
If you aren’t a pepper fan like I am, just reduce the pepper amounts. But if you like a little extra spice, stir in some hot sauce! This is a delicious dish with a nice Pinot Noir or a spicy Zin.