Lemon Chicken Simmer
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Onion Powder1 tsp
Ground Paprika1 tsp
Ground Black Pepper1 tbsp
Unsalted Butter2 tbsps
Lemon Juice2 tbsps
CornstarchDirections:
1
Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side
2
Open the two sides and spread them out like an open book
3
Mix flour, onion powder, paprika, and black pepper together in a shallow dish
4
Place beaten egg in a separate shallow dish
5
Dip the chicken in the flour mixture and coat evenly; dip chicken in beaten egg
6
Melt butter in a large skillet over medium heat
7
Place chicken in the pan; brown on each side, about 6 minutes total
8
Pour 1/2 cup Swanson(R) Unsalted Chicken Broth and lemon juice into the skillet
9
Cover and simmer chicken until no longer pink in the center and the juices run clear, about 15 minutes
10
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
11
Remove chicken and set aside; keep warm
12
Whisk 2 tablespoons cornstarch and remaining 1/4 cup Swanson(R) Unsalted Chicken Broth together; add to the liquid in the pan
13
Increase heat to medium-high and stir frequently until sauce has thickened, about 5 minutes
14
Sprinkle chicken with dill
15
Serve sauce with chicken