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
- 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.
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