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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Lemon Chicken Recipe

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This recipe for Lemon Chicken is from The Meyer 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:  
4 Boneless, skinless chicken breasts
3 tablespoons butter-divided
olive oil
flour for dredging
2 tablespoons capers
juice from 1 lemon
2 tablespoons sun dried tomatoes in oil, chopped
chicken stock, about 1/2 cup
Directions:
Directions:
Pound chicken breasts between sheets of plastic wrap. Dredge in flour, brown in a large skillet in olive oil and butter (a tablespoon or 2 of each). Remove from skillet and keep warm. Add lemon juice to skillet and scrape up any browned bits. Add 1/2 cup chicken broth, the capers and tomatoes. Stir in butter and add chicken back to skillet. Serve chicken with pan sauce.
Number Of Servings:
Number Of Servings:
2 generous servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Quick, easy, and good enough for company. Add any other ingredient you have on hand: mushrooms, artichokes, asparagus, etc. One of Daniel's favorite dishes that makes a regular appearance at our dinner table.

 

 

 

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