MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Butter Chicken Thighs
 Categories: Poultry, Citrus, Herbs, Rice
      Yield: 6 Servings
 
  1 1/2 lb Chicken thighs; boned
           - skinned
    1/2 c  All-purpose flour
    1/2 ts Salt
      2 ts Lemon pepper seasoning
    1/3 c  Butter
      2    Lemons; sliced
      2 tb Lemon juice
           Hot cooked rice or pilaf
 
  Place each chicken thigh between two pieces of plastic
  wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch
  thick. Remove plastic wrap. In a shallow bowl, combine the
  flour and salt. Coat thighs with flour mixture. Sprinkle
  chicken with lemon pepper.
  
  In a 12" skillet cook the chicken in the hot butter, half
  at a time, over medium-high heat for about 3 minutes on
  each side or until brown and no longer pink. Remove
  chicken from skillet. Add lemon slices to skillet; cook
  for 2 to 3 minutes or until lightly browned, turning once.
  Return all of the chicken to the skillet, overlapping
  chicken thighs slightly. Drizzle lemon juice over the
  chicken breasts. Cook for 2 to 3 minutes more or until pan
  juices are slightly reduced. Serve chicken, lemon slices,
  and pan juices over hot cooked rice or pilaf.
  
  Makes 6 servings.
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
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... I am NOT a cynic - I just remember last time too well!
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