03 Jan

Lemon Chicken

Lissa Coffey

Lissa Coffey

Lissa Coffey
4 boneless, skinless chicken breasts
1 cup flour
2 eggs
2 lemons, juiced (approximately 1/3 cup of lemon juice)
1 tablespoon parsley
1 cup water
1 cup chicken or vegetable broth
1 tablespoon butter
-Wash chicken and dry slightly.
-Coat chicken with egg then dust with flour.
-Fry the chicken in oil or butter to brown. Once browned remove and lay on paper towel to drain.
-Wash the pan and place water, lemon juice, and chicken broth in the pan, bring to a boil.
-Add the chicken and simmer for fifteen minutes on low.

Serve garnished with fresh lemons.

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