This was a light and tasty recipe. I browned the breaded chicken in the cast iron skillet, removed to make sauce, added back the chicken and threw it in the oven. Would be good over angel hair pasta. I served out with carrots and broccoli. Very tasty. SERVES: 4 1/2 c. all-purpose flour 1 tbsp. lemon pepper seasoning 1 tsp. kosher salt 2 lemons, divided 1 lb. Boneless Skinless Chicken Breast 2 tbsp. extra-virgin olive oil 1/2 c. low-sodium chicken broth 2 tbsp. butter 2 cloves garlic Chopped parsley, for garnish Preheat oven to 400°. In a medium bowl, combine flour, lemon pepper, salt, and zest of one lemon. Toss halved chicken breasts in the flour mixture until fully coated. Slice 1 lemon into thin rounds. In a large skillet over medium high heat, heat olive oil. Add the chicken in a single layer and cook until golden on the bottom, about 5 minutes. Flip chicken breasts. To the same skillet, add the chicken broth, butter, garlic and lemon slices and transfer skillet to the oven.