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Prep Time: 5 Minutes Cook Time: 13 Minutes |
Ready In: 18 Minutes Servings: 4 |
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From a local newspaper comes this recipe submitted by Peter Quaglia of Stover MO, & it makes for a low-salt chicken dish. Ingredients:
4 boneless skinless chicken breasts |
1 egg |
3 tablespoons lemon juice, divided |
1/2 cup low sodium chicken broth |
1/2 cup all-purpose flour |
1/4 teaspoon garlic powder |
1/4 teaspoon paprika |
1/4 cup unsalted butter |
1 tablespoon fresh parsley, chopped |
Directions:
1. Pound chicken breasts between sheets of wax paper until about 1/4 thick.
2. Whisk egg with 1 tablespoon lemon juice & set aside.
3. Combine remaining lemon juice with chicken stock, & set aside.
4. In large bowl whisk together flour, garlic powder & paprika.
5. In large skillet, melt butter.
6. Dip chicken into egg mixture & then coat well with flour mixture.
7. Place chicken in skillet & cook over medium-high heat about 1 minute on each side.
8. Pour chicken stock mixture over chicken.
9. Reduce heat to medium-low, then cover & cook 10-15 minutes or until chicken is very tender.
10. Transfer chicken to serving plates.
11. Stir sauce that is still in skillet, & spoon over each chicken breast.
12. Sprinkle breasts with parsley, & garnish with lemon slices just before serving.
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