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Ingredients
- 4 boneless, skinless chicken breasts
- 1 egg
- 3 T. fresh lemon juice, divided
- 1/2 c. chicken stock
- 1/2 c. flour
- 1/4 .garlic powder
- 1/4 tsp. paprika
- 1/4 c. butter
- 1 T. chopped fresh parsley
- 1 lemon, cut into 1/8-inch slilces (opt)
Preparation
Step 1
Pound chicken breasts between sheets of wax paper until about 1/4-inch thick.
Whisk egg with 1 T. lemon juice. Combine remaining lemon juice with chicken stock.
Sift flour; garlic powder and paprika into a large bowl.
Melt butter in a large heavy skillet. Dip chicken into egg mixture and then coat well with flour mixture. Place in skillet and cook over medium heat for about 1 min each side. Pour chicken stock mixture over chicken. Reduce heat to med-low, cover and cook until chicken is very tender, 10-15 mins. Transfer to serving plates.
Stir sauce in the pan and spoon over each chicken breast. Sprinkle with parsley and garnish with lemon slices, if desired. Serve immediately.