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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lindy's Quick and Easy Lemon Chicken Recipe

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This recipe for Lindy's Quick and Easy Lemon Chicken is from Millie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 whole skinless, boneless chicken breasts, split and flattened
2 eggs
1 cup Italian-style bread crumbs
2 tbsp. olive oil
1/4 cup white wine
1/4 cup chicken broth
Juice of 1 lemon
2 tsp. capers (optional)
Salt and pepper, to taste
Directions:
Directions:
Rinse chicken breasts under cold water and pat them dry with paper towels. Beat the eggs lightly in a small bowl. Put the bread crumbs in a pie plate. Dip each chicken breast in the egg and let the excess drip off. Dredge both sides of the breast in the crumbs and shake gently to remove excess. Place breaded breasts on a dinner plate. Put a large frying pan on high heat and let it get hot, about 30 secs. Add the oil and chicken breasts. Saute the chicken for 3-4 minuntes, until the bottom is golden brown. Turn and cook for 3 minutes more. Reduce heat to medium and saute for 2-3 minutes more, until chicken is cooked through. Transfer chicken to serving platter. Add wine to the pan and let it simmer and reduce, using a spatula to scrape up any bits stuck to the pan. Add broth, lemon juice and capers. Cook and stir for another 45 seconds, until liquid thickens slightly. Season with salt and pepper. Pour sauce over chicken breasts and serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 to 20 minutes
Personal Notes:
Personal Notes:
Another of my "Dad's Cookbook" recipes that Jo-Anne and Lana request practically once a week! I always serve this with some kind of flavored rice and a green vegetable.

 

 

 

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