Boneless, skinless chicken breastsOlive oil
Lemon pepper seasoning
Trim the chicken breasts to remove any inedible material and cut them into 4-5 strips each. I usually cut them into strips along the grain of the meat.
Place a small amount of olive oil in a skillet (enough to easily cover the bottom). Place the chicken strips in the skillet and sprinkle generously with lemon pepper. Cover the pan with a lid and cook on medium heat.
Here's one chicken breast cut into 5 strips and seasoned. It's hard to see all of the lemon pepper in this picture.
After a minute or two, turn the strips over and sprinkle lemon pepper on the other side. I usually turn them frequently (every 3-4 minutes) as it seems to keep the strips more moist inside. Cook until golden brown on the outside and done inside (about 15-20 minutes).
I usually serve these chicken strips with flavored mashed potatoes and green beans. I like to steam frozen green beans and add a little kosher salt. Sometimes, however, I just open a can and add a little butter and Mrs. Dash to flavor them.
Here is my usual recipe for mashed potatoes (although I sometimes use instant if I’m in a hurry). These take about 25-30 minutes to prepare so I start them first if I’m making the lemon pepper chicken strips.
3-4 Red potatoes or 2 large Russet potatoes1/4 to 1/3 cup Butter
1/4 cup Sour cream
Mrs. Dash original flavor
Wash and peel the potatoes (you don’t have to peel the red potatoes) and cut them into small chunks. Boil them until soft (or steam them). Drain the potatoes and add butter. Mash with a potato masher or fork. Add salt, pepper, a tiny bit of garlic powder, and a sprinkle or two of Mrs. Dash. Add sour cream and mix well. Serve with or without gravy. Makes about 3 servings.
The amounts of all the ingredients can be adjusted to taste. You can omit the sour cream and use milk to thin the potatoes if you prefer. I always add sour cream to mashed potatoes if they aren’t going to have gravy as they have more flavor that way. This recipe makes rather thick and lumpy mashed potatoes. If you prefer thinner ones without chunks, you can add a small amount of milk and use a mixer to smooth them out.
Here's the whole meal. Yum!