Golden Lemon Chicken
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
boneless |
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
all-purpose flour
|
*
|
| 3 | tablespoons |
butter
or margarine |
|
| 1 | package |
soup mix
with herbs |
* |
| 1 | cup |
water
|
|
| 4 | slices |
lemon
|
*
|
| 1 | x |
rice, cooked
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
boneless |
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
all-purpose flour
|
*
|
| 45 | ml |
butter
or margarine |
|
| 1 | package |
soup mix
with herbs |
* |
| 237 | ml |
water
|
|
| 4 | slices |
lemon
|
*
|
| 1 | x |
rice, cooked
|
*
|
Directions
Dip chicken in egg, then flour.
In 12 inch skillet, melt butter and brown chicken over medium heat 4 minutes, turning once.
Stir in Soup Mix blended with water, arrange lemon slices on chicken.
Bring to a boil, then simmer covered 10 minutes or until sauce is slightly thickened and chicken is done.
To serve, arrange chicken and lemon over hot rice, then spoon sauce over chicken.
