Tank Cooks Lemon Pepper Chicken

Recipe sent by Morgan Nalley 

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Ingredients 

• 2 large boneless skinless chicken breasts 
• 2 teaspoons Lemon Pepper Seasoning
•  1/4 cup flour 
• 1-2 tablespoons olive oil 
• 2 cups chicken broth 
• 1 chicken bouillon cube 
• 3 tablespoons heavy cream 
• 1 tablespoon honey 
• 1/2 teaspoon brown sugar 
• 1 teaspoon EACH: mustard powder, parsley, oregano 
• 1/8 teaspoon coarse black pepper 
• 1/2 cup dry white wine
•  3 tablespoons butter 
• 3 cloves garlic, minced 
• 3 tablespoons flour
•  1/3 cup Parmesan cheese, grated 
• 2 tablespoons lemon juice 
• 1 lemon, cut into wedges 
• Freshly cracked pepper, for serving

Directions

1. Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. 
2. Season each side with lemon pepper seasoning. Sprinkle with flour and rub it over the surface of each side. (The flour gives it a little texture and prevents it from sticking to the skillet. It also thickens the sauce a little more at the end.) 
3. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
4. Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet; the “fond” will add more flavor to the sauce. Bring to a gentle bubble, then reduce by half for about 3 minutes. 
5. Add the butter and the garlic and cook for 1 more minute. 
6. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off. 
7. Add the chicken broth mixture in small splashes, stirring continuously. (This is the mixture that we combined in step 1 of prep work.) Bring the sauce to a boil, then reduce to a gentle bubble. Let it simmer and reduce for 5 minutes. During this time the flavors will meld, and the sauce will thicken and concentrate. 
8. Reduce heat to low. Slowly sprinkle in the Parmesan cheese, stirring continuously, until melted and combined. Slowly stir in the lemon juice. 
9. Add the chicken back and spoon the sauce on top. Let it simmer and reduce for 4 minutes, uncovered. Add the fresh lemon wedges to the skillet and simmer for 1 more minute. 
10. Remove from heat. Sprinkle with parsley and freshly cracked pepper, then serve!