Presenter:  Kelly

Introduction:

We eat a lot of chicken in our house.  It’s lean and versatile.  My favorite way to prepare it is on the stove top – one skillet with easy clean up.  I find it the most effective way to get great flavor from it as well. 

Since I usually buy lemons by the bag fulls, this chicken is a great way to use them up!  The juice of 2 lemons goes into this chicken – one lemon for marinating,  half to thin the egg, and the other half for squeezing over the chicken while cooking.  Combined with the bouillon, this chicken is full of flavor.  More importantly, it’s on the table in about 30 minutes. 

Resources:

Procurements:
  • 4 chicken breasts
  • 2 T. olive oil
  • 1 c. boiling water
  • 2 chicken bouillon cubes
  • 1/2 c. flour
  • 2 t. paprika
  • 1/2 t. black pepper
  • 1 egg, beaten
  • 2 lemons
  • 1-2 T. butter
Operating Procedures:
 
Although optional, the night before, I like to marinade the chicken breasts in the juice of 1 lemon and 2 T. olive oil with a pinch of salt and pepper.  When ready to prepare the chicken, heat 1-2 T. of butter in the skillet on medium/high heat.  At the same time, boil water to yield 1 c. and dissolve 2 bouillon cubes in the water. Next, add flour, paprika, and black pepper to one bowl, and combine the beaten egg and juice from 1/2 of a lemon in a 2nd bowl.  Once the skillet is heated and the butter is melted, dip each chicken breast in the egg mixture, shake off excess, and then dip in the flour coating, again shaking off excess flour.  Add each coated chicken breast to the skillet as you go.  Cook for about 5 minutes before flipping the chicken.  At this point, it should have a nice color to it.
 
Freshly flipped.

Freshly flipped

 
Once the chicken is flipped, turn the heat to medium/low.  Add the water/bouillon mix to the skillet to give the chicken a nice salty bath.  Squeeze the remaining juice of the 1/2 lemon over the chicken.  Cover the skillet with a lid, leaving it slightly vented for steam to escape.  Cook the chicken for 20 minutes more before removing the lid and cooking for an additional 5 minutes, letting the remaining sauce evaporate.   
 
Just about done. All liquid evaporated.

Just about done. All liquid evaporated.

Closing Remarks:

This chicken is full of flavor and sure to please.  It is already well salted from the bouillon, but of course, add additional seasoning to taste. 

Mine served over a bed of lettuce. Also pairs great with pasta or rice side.

Mine served over a bed of lettuce. Also pairs great with pasta or rice side.

Lemon Chicken
A delicious chicken entrée flavored with lemon
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 4 chicken breasts
  2. 2 T. olive oil
  3. 1 c. boiling water
  4. 2 chicken bouillon cubes
  5. 1/2 c. flour
  6. 2 t. paprika
  7. 1/2 t. black pepper
  8. 1 egg, beaten
  9. 2 lemons
  10. 1-2 T. butter
Instructions
  1. Although optional, the night before, I like to marinade the chicken breasts in the juice of 1 lemon and 2 T. olive oil with a pinch of salt and pepper.
  2. When ready to prepare the chicken, heat 1-2 T. of butter in the skillet on medium/high heat. At the same time, boil water to yield 1 c. and dissolve 2 bouillon cubes in the water.
  3. Next, add flour, paprika, and black pepper to one bowl, and combine the beaten egg and juice from 1/2 of a lemon in a 2nd bowl.
  4. Once the skillet is heated and the butter is melted, dip each chicken breast in the egg mixture, shake off excess, and then dip in the flour coating, again shaking off excess flour. Add each coated chicken breast to the skillet as you go.
  5. Cook for about 5 minutes before flipping the chicken. At this point, it should have a nice color to it.
  6. Once the chicken is flipped, turn the heat to medium/low. Add the water/bouillon mix to the skillet to give the chicken a nice salty bath. Squeeze the remaining juice of the 1/2 lemon over the chicken.
  7. Cover the skillet with a lid, leaving it slightly vented for steam to escape. Cook the chicken for 20 minutes more before removing the lid and cooking for an additional 5 minutes, letting the remaining sauce evaporate.
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