Recipe, Lemon Pepper Chicken

I cooked yet another awesome meal last night!  I'm getting pretty good at this whole cooking thing.  Dinner needed to be pretty light since Matt had a basketball game last night, so instead of grilled sandwiches like last week, I cooked lemon pepper chicken, gluten free couscous and baked asparagus.  Delicious!  I don't know what the best part was, the chicken, the couscous or the asparagus.  The chicken wasn't dry, the couscous was gluten free and had a great flavor and the asparagus was perfect - drizzled with olive oil, salt and pepper.  It was so good and really easy that I felt it appropriate to share the recipe.

I googled the recipe yesterday afternoon and chose this one from AllRecipes.com.  I didn't followed it exactly but instead used the recipe as a guide.  I added more lemon juice and pepper; and I always cook my chicken longer than the recipe calls for.

  


Ingredients

• 2 teaspoons butter (or olive oil)
• 1 tablespoon ground black pepper, divided
• 1 skinless, boneless chicken breast half (I used large chicken dices)
• 1 tablespoon fresh lemon juice

Directions

1. Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
2. Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

Enjoy!