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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

Herb's Paradise Chicken Recipe

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This recipe for Herb's Paradise Chicken is from Our 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 lb. boneless chicken breasts, cut into strips or cubes
1 stick of butter, more if needed
1 cup water
1-2 tsp. chicken bouillon granules/powder, to taste
1/4 cup flour, for dredging
Salt & Pepper, to taste
2 Tbsp fresh lemon juice/wedges, to taste
Directions:
Directions:
In a bowl, add flour with some salt and pepper and dredge chicken.
In skillet, melt butter over medium heat.
Sauté chicken until outside turns slightly golden. Do this in batches, putting chicken in a bowl.
Add water, bouillon and chicken from plate and any liquid, stir gently, reduce heat to low-simmer for ˝ hour, or until sauce thickens. Add more water if it gets too thick.
Add in lemon juice, or to taste, or lemon wedges on the side (for those who do not like lemon).
Serve over rice or noodles. Serves 4.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I got this recipe from my mother-in-law, Ann Meyers, when they lived in North Myrtle Beach, SC. It was called Herb’s Chicken. I just loved it. It is so simple, yet so tasty. My family was not crazy about the lemon, back in the day, so I’d leave it out and serve wedges on the side. But they enjoy it now. Keith put it in Mary C. Williams Cookbook in 1990,(Grade K-1) and called it Paradise Chicken.

 

 

 

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