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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Coat chicken in a small amount of flour, shake to remove excess. Melt
butter in a non-stick frypan. Add chicken breasts and saute each side
until lightly browned. Add water, lemon juice and chicken bouillon
mix to pan; stir until dissolved. Bring to a boil. Cover and simmer
5 to 7 min. Remove chicken from pan; keep warm. Cook and stir pan
juices over high heat until thickened and syrupy, 1 or 2 min. Pour
glaze over chicken, sprinkle with parsley and garnish with lemon
slices.
Ingredients:
4 Chicken breast, boneless
3 Teaspoon(s) Butter
3 Teaspoon(s) Water
1 Teaspoon(s) Lemon juice
1 1/2 Teaspoon(s) Chicken bouillon mix
1 Chopped parsley
1 Lemon slices |
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