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Lemon Chicken Recipe

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This recipe for Lemon Chicken, by , is from Food for Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Ayers
Added: Monday, March 30, 2009


4-6 Boneless, skinless chicken breasts
1 tbsp. butter
1 tbsp olive oil
1/4 c flour
1 lemon
1 c water
2 chicken bouillon cubes
Lemon pepper
1 tbsp cornstarch
salt and pepper to taste

-Fry chicken breasts in butter and oil until golden brown on both sides. Remove from pan and sprinkle with flour on both sides.
-To the pan add water, bouillon cubes, 2 tbsp fresh squeezed lemon juice and 1/2 tsp lemon zest.
- Stir together over medium heat until the liquid comes to a boil and bouillon dissolves.
- Return chicken to pan. Simmer on low heat for 30-45 minutes. (I often let this stay on low heat for an hour or two. It makes the chicken even more tender.).
- Place chicken on serving platter.
- To the juices, add 1 tbsp cornstarch mixed with a small amount of water.
- Allow this to thicken the gravy over medium heat, and then pour over the chicken.
- Garnish with thinly sliced lemon slices and chopped parsley.

Personal Notes:
Personal Notes:
I serve this over brown rice.




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