Lemon-Pepper Chicken Breasts

This is the chicken breast recipe for those of us who are becoming tired of healthy, low-fat, diet-friendly (yawn) chicken breasts. Several factors contribute to its success: lemon-pepper seasoning, fresh lemon juice and butter.

Yes, you read that right, butter. The recipe, adapted from the NYT Cooking section, calls for 3 Tbsp. of unsalted butter. The butter combines with fresh lemon juice to make a delectable sauce to serve over the chicken. I cut the butter down to 2 Tbsp. to keep it lower in fat, calories and WW Points.

Bear in mind though, it's imperative that we eat not only healthful food but delicious food as well. Denial tends to backfire on those of us trying to lose weight. Make the slightly slimmed-down butter/lemon juice sauce and enjoy this delicious entree with roast broccoli and some rice.

If there are just one or two of you, use one chicken breast and slice it in half horizontally with a sharp knife to make two thin chicken cutlets. You can also buy thin-sliced chicken breasts at some supermarkets. Leftovers can be stored in the fridge for up to 3 days.

This is a chicken breast recipe that you'll actually crave. Can you enjoy butter and lose weight? The answer is an unequivocal yes!

2 large skinless, bonelesss chicken breasts (12-oz. each), patted dry

3 Tbsp. all-purpose flour

1 Tbsp. lemon-pepper seasoning

1 Tbsp. olive oil

2 Tbsp. unsalted butter

1 large garlic clove, minced

3 Tbsp. lemon juice

Chopped parsley, for serving

Cut the chicken breasts in half horizontally and place them on a large plate.

Combine flour and lemon-pepper seasoning in a small bowl and mix with a fork. Sprinkle the mixture evenly over the chicken breasts, turning to coat all sides and patting to adhere.

Heat a large nonstick skillet over medium-high heat. Add the olive oil and, working in batches, cook the chicken breasts for 3-4 minutes on each side, until browned and cooked through. Transfer the chicken breasts to a plate, and drain and discard the oil.

Add the butter and garlic to the pan and stir over medium-low heat for 30 seconds to 1 minute, until the garlic is just starting to take on color. Add the lemon juice and cook for another 30 seconds, until the sauce is slightly reduced.

Off the heat, return the chicken breasts to the pan, turning to coat them in the sauce. Garnish with parsley and serve hot. .

Serves 4

WW Points per serving: 5