Chicken in Lemon Sauce
Yield
8 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
butter
or margarine |
|
| 1 | clove |
garlic
minced |
|
| ½ | cup |
lemon juice
fresh |
|
| ⅓ | cup |
parsley leaves
fresh |
|
| 1 | slices |
lemon
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
butter
or margarine |
|
| 1 | clove |
garlic
minced |
|
| 118 | ml |
lemon juice
fresh |
|
| 79 | ml |
parsley leaves
fresh |
|
| 1 | slices |
lemon
for garnish |
*
|
Directions
Pound chicken breasts with meat mallet.
Coat chicken with flour; season with salt and pepper.
Melt margarine in large skillet. Add chicken and garlic.
Cook over medium heat until chicken is tender on all sides.
Remove chicken to serving platter; keep warm.
Add lemon juice to skillet, scraping drippings from bottom of pan.
Bring to boil; boil 1 minute or until slightly thickened.
Stir in parsley. Pour sauce over chicken. Garnish with lemon slices.
