Skillet Lemon Chicken Tell a Friend

Rate this recipe:

Skillet Lemon Chicken 2 Rating(s)

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - chicken tenderloins
  • 2 tablespoons - cooking oil
  • Seasoned Flour
  • 1/2 cups - flour
  • 2 teaspoons - Italian seasoning
  • 1 pinchs - cayenne pepper
  • 1/8 teaspoons - garlic powder
  • 1/4 teaspoons - Spanish paprika
  • Lemon Sauce
  • 1 cups - chicken broth
  • 1 tablespoons - lemon juice
  • 1 tablespoons - reserved seasoned flour from above
  • Directions:

    Place chicken tenderloins in ziploc bag, seal, and use meat hammer to lightly tenderize (just smack them lightly a couple of times).
    Heat oil in skillet 'til a drop of water into skillet sizzles.
    Mix together seasoned flour ingredients in a small bowl or on a plate. Reserve 1 tablespoon of the mixture for later use. Dredge (or cover thoroughly) the chicken tenderloins with the flour mixture, one at a time, and then place in skillet to cook.
    Cook chicken pieces 3-4 minutes on each side, 'til browned and cooked through.
    While chicken is cooking, in a bowl stir together the lemon sauce ingredients - broth, lemon juice and reserved flour mixture; beat with wire whip to make sure there is no clumping.
    Remove chicken from skillet and set aside to keep warm.
    Pour lemon sauce ingredients slowly into skillet and reduce heat to medium, stirring constantly for 2-3 minutes, allowing sauce to thicken (if prefer thicker, stir 1 tsp of cornstarch into 1 tbsp cold water and then add to sauce and stir).
    Remove sauce from skillet; return chicken to skillet. Pour sauce over all and garnish with some fresh chopped parsley before serving.

    Brief Description

    Chicken tenderloins served in a seasoned lemon sauce, quick and easy to make in the skillet.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 15 min

    Posted By:


    Posted On:

    August 20, 2013

    Print Recipe

    Speak Your Mind