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    Chicken: Lemon Chicken Breasts


    Source of Recipe


    meals.com

    List of Ingredients




    1/4 Êcup flour made from ground oats (for dredging only)
    1/4 Êteaspoon crushed dried oregano
    1/8 Êteaspoon ground black pepper
    1 Êpound fresh boneless, skinless chicken breasts
    2 Êtablespoons butter or margarine (or use cooking spray or chicken broth)
    3/4 Êcup chicken broth
    2 Êtablespoons lemon juice

    Recipe



    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.

    --------------------
    *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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