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
Instructions :
-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.
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
Instructions :
-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.
