LEMON CHICKEN Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: GET YOUR BONELESS/SKINLESS CHICKEN BREASTS (6 ISH OR HOWEVER MANY YOU NEED)
DIP THE CHICKEN IN WONDRA FLOUR THEN DIP IN WIRE WHIPPED EGG (1 OR 2 EGGS) DEPENDING ON HOW MANY CHICKEN BREASTS YOU ARE USING.
BROWN MEAT ON BOTH SIDES IN ABOUT 1/2 CUP COOKING OIL. POUR OFF OIL WHEN MEAT IS BROWNED AND ADD 1/2 CUBE OF BUTTER, 8 OZ CHICKEN BROTH, JUICE OF 1 LEMON AND SOME ITALIAN PARSLEY.
LET SIMMER ON THE STOVE IN A LOWER HEAT FOR 20 MIN UNTIL CHICKEN IS COOKED. SERVE IN THE SAUCE.
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Directions: |
Directions:* IF YOU HAVE A MEAT TENDERIZER POUND THE CHICKEN BREASTS A FEW TIMES ON BOTH SIDES BEFORE YOU DIP THEM IN THE FLOUR. IF NOT, DO IT WITH A BUTCHER KNIFE.
*GREAT SERVED OVER RICE.
* YOU CAN ALSO THROW IT IN THE OVEN AND BAKE UNTIL CHICKEN IS DONE TOO. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 MINUTES |
Personal
Notes: |
Personal
Notes: This is another one Grandma served when we were there for Sunday dinner when we were little, this was always one of my favorites. Every time I hear or see "Lemon Chicken" it makes me think of Grandma pulling it out of the oven with her apron on.
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