Email to Peggy M      

Recipe Categories: pmoser's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Chicken CHILI COOKIES CROCKPOT DESSERTS Dips Drinks EGGS ETHNIC Favorites FISHandSEAFOOD FRUIT GlutenFree GRILL Holidays JELLO LOWFAT MARINADES MEATS Muffins PASTA PASTRIES PIZZA PORK PorkTenderloin POTATOES POULTRY Quiche RecipestoTry RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS VEGETABLES WeightWatchers

Lemon Chicken




Source of Recipe


Penzey's


Recipe Introduction


Prep: 10 min
Cook: 15 MIn
Serves 2


List of Ingredients




2 6 oz chicken breasts, butterflied and pounded thin
1/2 c all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 tsp paprika
2 Tbs olive oil
2 lemons
1 c chicken broth
2 Tbs finely chopped fresh parsley
2 Tbs butter

Recipe



In a wide, shollow bowl, combine the flour, salt, pepper and paprika. Heat a large skillet over medium high heat. Lightly dredge the chicken in the seasoned flour and shake off the excess. Add the oil to the skillet and saute the chicken until golden brown, about 4 minutes per side. Remove the chicken to a serving platter. Add the chicken broth and juice of 1 lemon to the skillet and reduce the sauce by helf, about 5 minutes. Remove from the heat, sstir in the parsley and butter.
When the butter has melted, pour suce over the chicken and garnish with lemon slices and serve.