Chicken with Lemon Pepper

Lemon Pepper Chicken:
2 boneless skinless chicken breasts, or boneless thighs
1 tbsp all-purpose flour, or GF flour
1 tsp SIDS CRAZY LEMON
1 tsp garlic powder
½ tsp fine sea salt
2 tbsp SIDS LEMON THYME & MUSTARD OIL
For the Lemon Pepper Butter Sauce:
4 tbsp butter
Zest of 1 medium lemon, about 1 tsp zest
2 tsp lemon juice, freshly squeezed
½ tsp SIDS CRAZY LEMON
2 tsp freshly chopped parsley, plus more to garnish

Cut Chicken: Cut each chicken breast in half lengthwise to create 4 thinner cutlets.
Season: In a small bowl, combine the flour, SIDS CRAZY LEMON, garlic powder, and salt. Sprinkle the mixture evenly over both sides of the chicken and gently press it in to coat.
Sauté: Set a large frypan over medium heat and add 2 tbsp SIDS LEMON THYME & MUSTARD OIL. Add the chicken to the pan and sauté 4–5 minutes per side, until golden brown and the thickest part reaches 75°C. Transfer chicken to a serving plate to rest.
Butter Sauce: Turn off the heat. Add the butter to the hot pan, scraping up any browned bits as it melts from residual heat. Stir in the lemon zest, lemon juice, SIDS CRAZY LEMON, and parsley. Taste and adjust with salt if needed.
Glaze and Serve: Return the chicken to the pan and turn to coat in the sauce. Spoon extra sauce over the top and serve.
Notes:
*To swap boneless, skinless thighs, cook 1-2 minutes longer to 80°C. For chicken tenders, remove the tendon before cooking.
Storage:
To Refrigerate – Cool the chicken breast and store it in the refrigerator in an airtight container within two hours. Use within 4 days.
To Freeze – Once the chicken is cooled (within 2 hours) and packed in an airtight container, store in the freezer for up to 3 months. Thaw in the fridge.
To Reheat – reheat in a medium-low frypan or in the microwave until heated through to 75°C.
Inspired by Natasha of Natasha's Kitchen <hello@natashaskitchen.com>