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Wednesday, May 6, 2009

Lemon Chicken

This is a new favorite recipe that I wanted to share with my friends. Even if you don't like lemon, you'll like this (for example, I only like a couple lemony things and this is one of them). It's a pretty salty dish, so keep that in mind and adjust the boullion as necessary...I only use 5 cubes. Also, the pasta is (most definitely) NOT necessary.

Lemon Chicken
4 chicken breasts (you can filet 2 thicker slices to make 4 thin slices)
1 egg
7 T. lemon juice
3/4 c. flour
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 c. butter (you can probably guess that we use Smart Balance)
6 tsp. chicken boullion (this is equal to 6 chicken boullion cubes)
1 1/2 c. boiling water
1 box of your fave pasta (optional)

Beat egg and 1 T. lemon juice in bowl. On plate, combine flour, garlic powder, and paprika. First, dip chicken filets in the egg mixture. Next, coat lightly with flour mixture. In a large skillet, melt butter and brown coated chicken on both sides (medium to medium-high heat). In a sauce pan, boil the water. When boiling, add boullion and dissolve. Add remaining lemon juice. Pour liquid in the skillet with the chicken. Simmer, covered, for 20 minutes--turning chicken over after the first 10 minutes.

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