hi this is Steph Gaudreau from stupideasypaleocom and today we're making my easy pan-fried lemon chicken well you can't get much simpler in terms of a nice whack of lean protein than a chicken breast but chicken breasts are notoriously dry and kind of bland so when I was living actually one Street over I was living in this tiny apartment and I was making my lunches to go to work I was teaching high school at the time still and I like I've desperately wanted to put some grilled chicken on some salads and take it to work but I didn't have a grill and I lived in this tiny apartment no balcony I couldn't sneak a grill in there anywhere and so I started doing some research like how am I gonna make this chicken taste better and so I stumbled upon a recipe from Alton Brown who is probably one of my food science cooking hero guys and I sort of adapted his recipe so this recipe is based on an Alton my own recipe which i think is kind of cool what you're gonna do is take your plastic zip-top bag you're gonna put the chicken breast in the bag then I grate the zest on a microplane of one lemon so I get the nice flavorful zest just the outer coating we don't want that like white pithy part underneath because that's really bitter so I got the zest put that in the bag I cut the lemon in half squeeze the juice in the bag add a little bit of olive oil and some sea salt and black pepper I squeeze all the air out of the zip top bag and I take my meat mallet and I just pound that out until it's relatively flat from there I let it sit in the refrigerator for about 30 minutes if you can that's just gonna allow the lemon juice to tenderize the chicken a little bit I get my cast-iron skillet make it really hot and then add some ghee or some olive oil I like ghee because it has a higher smoke point and then I'm gonna sear one side for about I don't know three or four minutes when that's looking nice and golden I flip it over I steer the rest and then I take it off the skillet and let it rest and though this is the key you want to let the chicken rest for five to ten minutes so that the juices reabsorb into the meat and that way when you slice it you don't end up with like a big puddle of juiciness on your plate and then the chicken is super dry so then once that's ready you can either eat it right away or go ahead and refrigerate it for your lunches later in the week or you can even freeze this for later I like to garnish it with some fresh parsley and a little bit of extra lemon zest just for a kick but you can plate this with pretty much anything you want you can add it to a salad you can toss it into some soup serve it with some sautéed veggies and maybe some sweet potato and you've got really a complete meal this chicken recipe is high-protein and it's super filling you're gonna love it as an addition to your lunches and dinners for the week for that recipe and more just like it head over to stupideasypaleo
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