Prep 5 mins
Cook 12 mins
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!
- 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
- 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.
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.
Thank you for sharing your recipe History Teacher. What a great meal we had, thank you so much. It was awesome, so much flavor, my picky dh get saying mmmm. Seriously this is a great recipe, it was quick and really easy to make, ready before you knew it. I served it with boiled potatoes and corn niblets for a real treat. The chicken was delicious, crispy, tender and juicy while the gravey was out of this world good. Loved the salty lemon flavor, we poured it over everything on our plates. This is a recipe that I am putting in my best of 2012 cookbook.
This was my first attempt at any thing like this and I think it went pretty well. I did pound the chicken so that it would cook quickly. I served it with a rice pilaf that I sort of made up and some steamed veggies. It was pretty good. The sauce seemed VERY lemony though. It may be a personal preferance, but I think I would have enjoyed it more without the sauce or with a much lighter lemon flavor in the sauce. It was very tasty all in all. Thank you so much for sharing this easy recipe.