Lemon Chicken


Lemon Chicken
(Recipe by: Taste of home Comfort Food Diet Cookbook)
3 Tbls Flour
½ tsp. salt
¼ tsp. pepper
4 Boneless skinless chicken breast
2 tsp. olive oil
1 medium onion, chopped
1 Tbls. Butter
1 C. chicken broth
3 Tbls. Lemon juice
2 Tbls. minced fresh parsley
Prep Chicken:
Flatten and Trimmed
Lightly Floured
Frying in pan
Ready to keep warm
Sauce
  • One at a time place one chicken breast in a Ziploc bag then take a meat tenderizer and flatten chicken. Place chicken onto a cutting board and trim off membranes and other fatty pieces. Place in a bowl and set aside.
  • In a small bowl, combine the flour, salt, and pepper. (Set aside 4-1/2 teaspoons of flour mixture.) With the remaining flour mixture, coat both sides of chicken breast.
  • In a large skillet heat olive oil on a medium low burner, place two chicken breast in the skillet smooth side down first. Cook 9 minutes then turn over and cook another 9 minutes. Repeat with last two chicken breast.
  • When done frying place chicken in a casserole dish cover and let the chicken stay warm while you finish the last two chicken breast and sauce. Once you have all four chicken cooked and in the casserole dish you can place in a preheated 150* oven to help keep chicken warm.
    Sauce:
  • In the same pan you cooked the chicken in add butter and onions cook onions until there tender. Then sprinkle in the 4-1/2 teaspoons of flour mixture; stir until blended well.
  • In a bowl-combined lemon, juice and chicken broth then pour gradually into onion mixture. Whisk all ingredients together scraping bottom of pan to pick up the flavor of the fried chicken breast. Stir and cook until thickened. Serve over chicken with sprinkled parsley.
    Serving is 1 chicken for 3 Tbls of sauce.

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