Lemon Chicken

Ingredients


U.S. Metric Conversion chart



1 medium lemon

1 teaspoon(s) parsley flakes

1/2 teaspoon(s) salt

1/4 teaspoon(s) pepper

1 tablespoon(s) all-purpose flour

1 teaspoon(s) all-purpose flour

4 large (about 1 1/2 pounds) skinless, boneless chicken-breast halves

1 tablespoon(s) olive or salad oil

2/3 cup(s) chicken broth

Lemon slices, for garnish

Parsley sprigs, for garnish



--------------------------------------------------------------------------------



Directions



From lemon, grate 1/2 teaspoon peel; squeeze 1 tablespoon juice.

On sheet of waxed paper, mix grated lemon peel, parsley flakes, salt, pepper, and 1 tablespoon flour. Use to coat chicken-breast halves.

In 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken breasts until tender and golden brown on both sides and juices run clear when chicken is pierced with a knife, turning chicken once, about 7 minutes. Remove chicken to warm platter.

In 1-cup measuring cup, with fork, mix chicken broth, lemon juice, and 1 teaspoon flour until smooth. Pour chicken-broth mixture into drippings in skillet. Over high heat, heat to boiling; boil 1 minute. Spoon sauce over chicken. Garnish with lemon slices and parsley sprigs.