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Lemon Chicken
Very tasty, nice presentation. Serve with rice.
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This was shown on the Today Show by Chef Ed
Brown and is sure to become a family favorite. |
| Quantity |
Ingredients |
Preparation Notes |
| 2 lbs |
Boneless
Chicken Breasts, cut thin (1/2 inch) |
- Combine flour, salt and pepper and place in baking
dish
- In a large skillet, melt 1/2 butter
- Dust the chicken in the seasoned flour, shake off
excess
- Place chicken in melted butter and reduce heat so
that it cooks slowly with no color. Turn after 2 minutes.
- Add lemon juice and wine, simmer for 3 minutes
- Remove chicken to serving platter.
- Add stock to pan and increase heat to high and
bring to a boil.
- Add remaining butter and simmer until reduced to
half, cook 3 - 4 minutes.
- Place lemon slices and parsley over chicken
- Pour sauce over chicken and serve.
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| 1/2 C |
Flour |
| 1 tsp |
Kosher Salt |
| 1 tsp |
Fresh Black
Pepper, ground |
| 1/2 stick |
Butter |
| 1/4 C |
Lemon Juice |
| 1/4 C |
White Wine |
| 1/2 C |
Chicken or
Vegetable Broth
(may use water) |
| 16 |
Paper Thin
Lemon Slices with skin |
| 1/2 Bunch |
Flat Parsley,
washed, dried, chopped |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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