Dinner for 4

Lemon Pepper Chicken (4 servings)

Name: Lemon Pepper Chicken (4 servings)
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 7/8 lb chicken breasts; 1/4 cup all-purpose flour; 1 tbsp lemon pepper; 1 tsp salt; 2 tbsp vegetable oil; 1 1/2 cups chicken broth; 1/4 cup fresh lemon juice; 3/4 tsp sugar; 2 tbsp cornstarch mixed with 2 tablespoons water; 2 tbsp unsalted butter; 1 lemon; 2 tbsp flat-leaf parsley

$9.14for 430 minServes 4

Flour-coated chicken breasts brown in a skillet, then finish in a bright lemon pan sauce.

Lemon Pepper Chicken (4 servings) with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Chicken breast, 1.9 lb$3.49/lb typical	1.9 lb	$6.54Typical price
	Broth, 12 oz$0.07/oz typical	12 oz	$0.87Typical price
	Juice, 2 oz$0.04/oz typical	2 oz	$0.08Typical price
	Butter, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.09Typical price
Total for the servings shown		$9.14

Swaps

Swap chicken breast for chicken thighsabout $1.20/lb less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

FlourDried herbs, spices and seasoning blendsOlive and cooking oilSugar and brown sugar

Not included in the cost.

30 minstart to table
Easydifficulty
4servings as written
$$typical cost tier

American High-protein Budget Family Dinners

Typical price

$2.29 per serving$9.14 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 7/8 lb chicken breasts
1/4 cup all-purpose flour
1 tbsp lemon pepper
1 tsp salt
2 tbsp vegetable oil
1 1/2 cups chicken broth
1/4 cup fresh lemon juice
3/4 tsp sugar
2 tbsp cornstarch mixed with 2 tablespoons water
2 tbsp unsalted butter
1 lemon
2 tbsp flat-leaf parsley

Steps

Pound the chicken breasts to an even thickness and season them with salt and lemon pepper.
Coat the chicken with flour, shaking off the excess.
Heat the vegetable oil in a large skillet over medium-high heat and cook the chicken for 5 minutes per side, until it reaches 165 F.
Transfer the chicken to a plate, then add the broth, lemon juice, and sugar to the skillet and simmer for 3 minutes.
Whisk in the cornstarch mixture and cook for 2 minutes until the sauce thickens.
Remove the skillet from the heat, stir in the butter, and return the chicken with the lemon slices and parsley.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.