Recipe by History Teacher
I found this recipe in Southern Living's Ultimate Quick & Easy Cookbook. My family LOVES it. It is very simple and quick, but it tastes delicious. I serve it with crisp baby green beans and various kinds of rice. In the past, I have added minced garlic and chopped parsley to the last cooking step (when you reduce the broth to make a light sauce). Enjoy!
Top Review by Jenny Bierlich
I have prepared this dish many times. This recipe is the best. The breasts I used were thick and still nice & brown & cooked through in the time listed. I used chicken broth and followed the recipe very close mostly. I added the liquid from the resting meat at the last minute and reduced the liquid quite a bit. It is very buttery & very lemony and that makes it very exciting to eat.
- 1 large egg, lightly beaten
- 1 tablespoon lemon juice
- 4 boneless skinless chicken breast halves
- 1⁄3 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8-1⁄4 teaspoon garlic powder
- 1⁄4 cup butter
- 1⁄2 cup hot water (I often use chicken broth)
- 2 teaspoons chicken bouillon granules
- 2 tablespoons lemon juice
- lemon slice
Directions See How It's Made
- Combine egg and one tbsp lemon juice. Dip chicken in egg mixture.
- Combine flour and next three ingredients in a zip-top freezer bag. Add chicken; seal bag and shake to coat.
- Melt butter in a large, non-stick skillet over medium-high heat. Add chicken; cook approximately five minutes on each side or until done. Remove from pan, cover with aluminum foil to keep warm.
- Combine 1/2 cup hot water, bouillon, and two tbsp lemon juice, stirring until bouillon dissolves. Add bouillon mixture to skillet.
- Bring to boil, and cook over high heat for three minutes or until mixture reduces to 1/4 cup. Spoon sauce over chicken. Garnish, if desired.