Ingredients :
8 skinless, boneless chicken breast halves
1 (15 ounce) can chicken broth
1 cup all-purpose flour
1 whipped egg
1 lemon, juiced
1 pinch garlic powder
1 pinch paprika
1/2 lemon, juiced
3 sprigs fresh parsley, for garnish
3 tablespoons butter
8 slats lemon, for garnish
Method :
1 (15 ounce) can chicken broth
1 cup all-purpose flour
1 whipped egg
1 lemon, juiced
1 pinch garlic powder
1 pinch paprika
1/2 lemon, juiced
3 sprigs fresh parsley, for garnish
3 tablespoons butter
8 slats lemon, for garnish
Method :
In a shoaly pot, mix up together the egg and juice of 1/2 lemon.
In another shoaly dish mix together the flour, garlic powder and paprika.
Dunk chicken breasts in egg mixture, then flour mixture.
Heat the butter in a large pan over medium heat.
Add chicken up to breasts and cook until golden on each side.
In a medium pot, mix together broth and juice of 1 lemon, and cast mixture over chicken in pan.
Decrease heat to medium low and let cook gently for about 10 minutes.
Serve it warm in a dish, and garnish with fresh lemon slices and parsley sprigs.
In another shoaly dish mix together the flour, garlic powder and paprika.
Dunk chicken breasts in egg mixture, then flour mixture.
Heat the butter in a large pan over medium heat.
Add chicken up to breasts and cook until golden on each side.
In a medium pot, mix together broth and juice of 1 lemon, and cast mixture over chicken in pan.
Decrease heat to medium low and let cook gently for about 10 minutes.
Serve it warm in a dish, and garnish with fresh lemon slices and parsley sprigs.
