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Mo's Lemon Chicken Recipe

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This recipe for Mo's Lemon Chicken, by , is from The Beavers Family Cookbook 2007 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jane Beavers
Added: Sunday, October 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless and skinless chicken breasts
1/2 cup flour
1/2 cup grated parmesan cheese
1 stick butter
2 T lemon juice
1 1/2 cups water
1 cup white wine
1 1/2 cup beef bullion
4 egg yolks
1/4 cup capers

Directions:
Directions:
Dredge chicken breasts through ˝ flour and ˝ grated parmesan cheese. Brown in butter and lemon juice (you can also use olive oil)
Remove from pan
Mix water and beef bullion with white wine
Eggs yolks beaten. Add ˝ of the bullion and wine mixture. To egg mixture
Put other half of water and wine in pan with the drippings and reduce. Then add egg/wine/bullion mixture. Cook over low heat and stir while it thickens. Add capers.

Put chicken in casserole dish and put slices of lemon on top of chicken.
Pour wine mixture over and put in oven to heat at 350 for 20 minutes until bubbly.

Can be frozen after bakingand it is even better—the juice sinks in.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is everyone in my family's favorite birhtday dinner!

 

 

 

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