*Add an additional tablespoon of lemon juice if you prefer not to use wine.
Start by butterflying the chicken breasts, but cut all the way through to get 2 pieces. Here’s a video on how to butterfly:
Pound each piece of chicken between 2 sheets of plastic wrap with a meat mallet until chicken is about 1/4-inch thick.
Mix the 1/2 cup flour and the 1/2 tsp salt to make the seasoned flour. Place on a plate for easy dredging.
Dredge chicken in seasoned flour, sprinkle with lemon pepper seasoning and set aside.
Mix the lemon juice and wine together; set aside.
Heat a large skillet over medium-high heat. Add the butter–it’s OK if it begins to brown, that is part of the flavor.
Working in batches, brown 2-3 pieces of chicken for 3 minutes each side or until nicely brown and chicken juices run clear. Remove from pan and keep warm in a 200 degree F oven. Repeat until all chicken is browned.
In the same pan, brown the lemon slices on both sides.
Add the chicken back to the pan with the lemon slices. Drizzle lemon juice mixture over chicken and let sauce reduce slightly (about 3 minutes).
Serve with the browned lemon slices–they taste wonderful!