Ingredients
Juice of 1/2 lemon
1 egg
1 cup All Purpose flour
Pinch of Garlic Powder
Pinch of Paprika
Chicken Breasts – skinless/boneless*
2 tablespoons butter - melted
1 can chicken broth
Juice of 1 lemon‡

Sauce
1 can chicken broth Juice of 1 lemon.

• Mix egg with juice of 1/2 lemon
• Mix flour, Garlic Powder and Paprika together
• Heat butter in skillet (med-high heat)
• Dip chicken breasts/cutlets in egg mixture; then dip in flour mixture to coat*
• Add coated chicken to skillet and cook until golden brown on both sides
• Mix chicken broth with juice of 1 lemon; pour over chicken in skillet†
• Reduce heat to med-low and simmer for 8 minutes.

Serve with rice, vegetables or pasta

Optional:
* Try using cutlets, thin slices of chicken breast, instead of the whole, thick breast.

‡ Depending on your taste, you could use less than a whole lemon, so sauce is not as tangy.

† Also, instead of pouring the sauce in the skillet over the chicken, make it in a separate pot; simmer (reduce) the broth a little and add lemon juice; mix a little flour and water till smooth and add to broth mixture to slightly thicken it; simmer about 5 minutes, then serve it with the chicken instead of cooking them together. That way, if someone doesn’t like the sauce, they can still enjoy the chicken.

This entry was posted on Friday, June 15th, 2007 at 12:25 pm and is filed under lifestyle. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.