Lemon Pepper chicken

I love that my kids are active members of our kitchen! LOL We try new things and we make old favorites. I always tell my kids "If I make something and you don't like it tell me! If not i'll just keep making it thinking you like it. And I may be able to mess around with the recipe and see if there's something I can change to your taste".

There are all these chances to learn so much more than food or cooking in our kitchen. It's a special place for our family.

Here's another family favorite. Lemon peppery goodness. I mean, Lemon pepper chicken. I have made this a million times and every single time it's a huge hit. I always give my kids a few lemons while I'm doing prep work and let them roll them around as hard as they can (without squishing...cause my oldest son did prove to me once that he can squish one hahaha!) to loosen the juices inside the lemon. This makes them nice and juicy when you cut them.

I take two packages of chicken tenders and dump them in a large bowl. I add about 1 tablespoon of sea salt. Then I get my hands in there and rub the sea salt all over the chicken. Cut two lemons in half and squeeze each half all over the chicken. Cover and refrigerate at least 1 hour. This is awesome done overnight though.

In a large skillet add 2 tablespoons of butter. Sprinkle 1 tsp of pepper in melted butter. Add chicken tenders. Remember not to overcrowd your skillet they won't brown properly. Sprinkle 1-2 tablespoons of lemon juice and brown on both sides. Remove from heat and place in serving dish then continue with the uncooked chicken that's left. Add 2 tsp of butter and add pepper each time you add a skillet of chicken. When I do this it can easily take 4 skillets of chicken. I have a huge skillet but I like to spread them out and not overcrowd.

This is really great served with Angel hair pasta with basil and grape tomatoes sprinkled with EVOO. Enjoy!!