Chicken in Lemon Sauce
- 8 Boneless skinless chicken
- -breast halves
- All-purpose flour; for
- -dredging
- Salt and pepper; to taste
- 1/2 c Butter or margarine
- 1 Clove garlic; minced
- 1/2 c Fresh lemon juice
- 1/3 c Fresh parsley; chopped
- Lemon slices; for garnish
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.
Posted to MC-Recipe Digest V1 #755 by Creedenite@aol.com on Aug 21, 1997
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.
Posted to MC-Recipe Digest V1 #755 by Creedenite@aol.com on Aug 21, 1997
