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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Yum! Our taste panel loved this version of lemon chicken from Carrie Palmquist of Canova, South Dakota. There's a lot of flavor and it doesn't seem light at all. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1/4 cup plus 2 teaspoons king arthur unbleached all-purpose flour, divided |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons butter |
1/3 cup plus 3 tablespoons reduced-sodium chicken broth, divided |
1/2 pound sliced fresh mushrooms |
1 tablespoon lemon juice |
Directions:
1. Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add chicken, one piece at a time; shake to coat.
2. In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
3. Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender.
4. Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serve with chicken. Yield: 4 servings.
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