Lemon Butter Chicken

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Lemon Butter Chicken (serves 2)

 I like a lot of lemon in this sauce.  I don't know if capers or shallots are allowed in Phase One or Two so wait until Phase Three to add them.  Capers have a lot of sodium so the less you use the better. Shallots are probably safe since garlic and onion is allowed but why take a chance.

Ingredients:

2 Tablespoons butter
1 Teaspoon olive oil, optional
1/2 to 1 whole lemon juiced
Sea Salt and Pepper to taste
3/4 lb of chicken breast
1Tablespoon Manchego cheese grated
Optional: 1 Tablespoon drained capers and 1/4 cup of shallots.

Method:

Pound the chicken to 1/3 – 1/2 inch thickness. Season both sides of the chicken with salt and pepper.

Heat a medium skillet over medium heat and add the butter and the olive oil.  You're adding the olive oil so the butter wont burn. When butter is close to  is melted raise the heat to medium high.

Once the butter is bubbling, add the chicken and cook 2-3 minutes per side, until the chicken is brown. Lower the heat to medium and cook the chicken for another 2-3 minutes, turning once, until  the chicken is done

If you are adding capers and shallots add them to the pan now and cook them for 30 seconds.  Add lemon juice to the pan and cook for another 30 minutes and then serve with grated cheese over the top.