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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Chicken Recipe

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This recipe for Lemon Chicken is from Holly 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:  
1 package thin boneless skinless chicken breasts
4-5 tbsp. flour
2 lemons
salt and pepper
2 tsp. poultry seasoning
2 tbsp. butter
2 tbsp. olive oil
1 bunch fresh Italian flat leaf parsley
1 cup chicken bouillon
Directions:
Directions:
Put chicken breasts in large Ziploc bag with flour and sprinkle liberally with salt and pepper, then add poultry seasoning. Shake the bag well to ensure that the chicken is thoroughly floured. Heat large skillet with the olive oil and butter in it. When hot, brown all the chicken pieces. Take chicken out of pan and add chicken bouillon and chopped parsley, grated peel from the lemons, the juice from the lemons, and bring to a boil. Once it starts boiling, reduce heat to a simmer, put chicken back in, and let simmer for 10 to 15 minutes. The chicken is ready to be served.
Personal Notes:
Personal Notes:
I like to make the chicken a couple of days ahead and then freeze it. It seems to absorb the lemon flavor more intensely. Then I just thaw in the refrigerator and reheat.

 

 

 

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