Prep 5 mins
Cook 40 mins
This recipe is from the Betty Crocker 1971 recipe card set. I haven't tried it in a long time. It was posted in response to a recipe request. Betty Crocker was invented by a Minneapolis company, and this recipe was certainly enjoyed there by Betty's fans. Therefore, this recipe's home will the Midwestern U.S. region.
- 4 skinless chicken breast halves (with bones)
- 4 teaspoons butter
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄4 cup fresh lemon juice
- 2 tablespoons fresh snipped parsley
- Heat oven to 425.
- Place chicken breasts in ungreased baking pan, 9 X 9 X 2.
- Spread 1 tsp butter on each of the four chicken breasts.
- Sprinkle salt and paprika on the breasts.
- Drizzle all with the lemon juice.
- Bake uncovered 35- 45 minutes or until tender.
- Sprinkle with snipped parsley and serve.
This is a wonderful dish, and we absolutely loved it. I thought maybe the amount of lemon juice would be little too much, but it really wasn't. I used Hungarian sweet paprika, and dusted the chicken liberally. I used a combination of fresh parsley and fresh chives to sprinkle on while cooking, and a little more just before serving. The dish was very pretty, and very good. The chicken was moist. Thanks PanNan, I will be making this one again.
You've got my vote, PanNan! This chicken is yummie good! Love how easy it is to put together and bake. I sprinkled Hot Hungarian Paprika on top. Didn't have fresh parsley, so used dried. Added Mirjam's Garlic Potatoes, #13166, as a side, and we had a dandy little dinner! Thanks for sharing. Laudee
Lemon chicken is one of my husband's favorites and we were not disappointed with the taste of this one. It was really easy to put together. We will be having this often.