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- 4 whole boneless, skinless chicken breasts, split
- 3/4 c. Hellmann's mayonnaise
- 5 tbsp. fresh lemon juice, divided
- 1/2 cup Dried bread crumbs flavored with parsley and tarragon
- 5 tbs butter
- 1/2 cup chopped onion
- 3 tbs flour
- 1 1/2 cup water
- 3 chicken bouillon cubes
- 1/4 cup chopped parsley
Mix lemon juice into the mayonnaise.
Brush mayonnaise mixture on chicken.
Roll in crumbs, coating well.
Saute in butter until golden, about 15 minutes.
In a saucepan saute onion in butter.
Stir in flour until well blended.
Add water gradually.
Add remaining ingredients.
Cook and stir until mixture boils.
Add 1/2 cup mayo; cook and stir until hot.
Spoon sauce over chicken.