Total Time
1hr
Prep 20 mins
Cook 40 mins

Great for Sunday dinner or serving special company.

Ingredients Nutrition

Directions

  1. Combine flour, salt and pepper.
  2. Dredge chicken pieces with flour mixture and brown on all sides in oil in skillet.
  3. Add water and bouillon cubes; cover and simmer about 30 minutes until chicken is tender.
  4. Remove chicken from pan.
  5. Temper the egg with a bit of warm broth, mix in lemon juice and blend into stock in skillet. Add parsley and heat gently (do not boil).
  6. Serve sauce over chicken.