Savory staples

Lemon Chicken

Name: Lemon Chicken
Yield: 6-8 servings
Ingredients: 2 pounds boneless, skinless chicken breast, cut into 1 inch x 2 inch pieces; 2 eggs; 2 cups flour; 1/2 teaspoon salt; 1/8 teaspoon garlic powder; 1/8 teaspoon onion powder; 1/8 teaspoon pepper; Juice of two lemons; 1 can (14 1/2 ounce) low salt, fat-free chicken broth; 3 tablespoons oil (canola, peanut or olive oil are good choices)

Pan-browned lemon chicken finished in a bright broth and citrus sauce.

6-8 servings 10 ingredients 9 steps Family table

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Method

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1 Beat eggs in a medium bowl and set aside. 2 In a large bowl combine: flour, salt, garlic powder, onion powder, and pepper. Mix with a fork. This is seasoned flour. 3 Using a fork, dip each piece of chicken into the egg, then coat with seasoned flour. Set floured chicken on a plate. 4 Heat a large non-stick pan. 5 Add oil and heat for one minute. 6 One piece at a time, add chicken to the skillet, browning chicken on both sides.(Use more oil if necessary) 7 Gently pour lemon juice and broth over chicken pieces. 8 Cover with a lid, lower heat, and simmer for 20 minutes. 9 Serve. (Lemon chicken is best served with rice or noodles.)

Lemon Chicken

Ingredients

Method

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