Chicken: Lemon Chicken Breasts
Source of Recipe
meals.com
List of Ingredients
1/4 �cup flour made from ground oats (for dredging only)
1/4 �teaspoon crushed dried oregano
1/8 �teaspoon ground black pepper
1 �pound fresh boneless, skinless chicken breasts
2 �tablespoons butter or margarine (or use cooking spray or chicken broth)
3/4 �cup chicken broth
2 �tablespoons lemon juiceRecipe
In a shallow dish combine flour, oregano and pepper. Dredge chicken breasts in flour mixture to coat.
Melt butter in a skillet over medium-high heat (or use chicken broth or cooking spray to prevent sticking). Add chicken and cook until browned, turning once.
Add chicken broth and lemon juice; cover and simmer for 8 minutes, or until chicken is cooked through.* Serve over rice or pasta.
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*Chicken Test for Doneness (per Washington Fryer Commission)
No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served until it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180�F, and boneless chicken should be cooked to 165�F.
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