Sauteed Chicken Breasts With Lemon And Mint Recipe

• 4 boneless, skinless chicken breasts, pounded flat
• Flour for dredging (can use whole wheat)
• 1/4 teaspoon black pepper
• 3 tbsp. butter
• 1/4 c. lemon juice
• 1 tbsp. finely chopped lemon rind
• 2 tbsp. finely chopped fresh mint

1. Dredge chicken in flour and pepper.
2. Heat butter-butter in a 10 inch skillet till foamy.
3. Saute/fry breasts quickly on both sides over medium high heat for about 2 min on each side.
4. Add in lemon juice to pan.
5. Tilt pan and baste chicken with lemon butter mix, continuing to cook till cooked through, but not over cooked, about 2 or possibly 3 minute more.
6. Sprinkle with lemon rind and mint and serve.

chicken breasts, flour, black pepper, butter, lemon juice, lemon rind, fresh mint

Taken from cookeatshare.com/recipes/sauteed-chicken-breasts-with-lemon-and-mint-40086 (may not work)