Page 13 - 0419Flipbook

Lemon Pepper Chicken

with Butter Sauce

4 boneless skinless chicken breasts (#6519), thawed POULTRY | FROZEN
1/3 cup all-purpose flour (#2285)
1 tablespoon Leah’s Lemon Pepper Seasoning (#1022)
Salt, to taste (#1146)
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon chopped parsley

Mix together the flour, Leah’s Lemon Pepper and salt to taste. Place the flour mixture into a
shallow dish or pie pan. Heat the olive oil in a large pan over medium high heat. Dredge the
Dip these tempura favorites in Boneless, Skinless Chicken Breasts chicken breasts in the flour mixture, turning to coat evenly. Place the chicken in the pan and cook
for 5-6 minutes per side or until done. Remove the chicken from the pan and place on a plate.
Sweet & Sour or Zesty Orange Sauce. Restaurant-quality, cleanly trimmed. 100% all natural. Compare our cost of $4.25/lb. for premium Cover to keep warm. Melt the butter in the pan, and whisk in the lemon juice. Spoon the sauce
Plump and ice glazed to prevent freezer burn.
chicken breasts to Schwan's raw chicken breasts
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