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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/3 cup fresh lemon juice |
2 tablespoons minced fresh parsley |
2 tablespoons whipping cream |
1/3 cup vegetable oil |
4 (4-ounce) skinned, boned chicken breast halves |
1/4 cup plus 2 tablespoons all-purpose flour |
1 teaspoon paprika |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup margarine, melted |
1 large sweet onion, thinly sliced and separated into rings |
2 tablespoons frozen lemonade concentrate, thawed and undiluted |
4 cups torn romaine lettuce |
1/3 cup slivered almonds, toasted |
2 tablespoons capers, drained |
Directions:
1. Combine first 3 ingredients in a small bowl; stir well. Gradually add oil, stirring well with a wire whisk; set aside.
2. Cut chicken into 2-inch strips. Combine flour, paprika, salt, and pepper in a shallow bowl; dredge chicken in flour mixture.
3. Cook chicken in margarine in a large skillet over medium heat 10 minutes or until golden, turning frequently. Remove chicken, and drain on paper towels; keep warm.
4. Add onion and lemonade concentrate to skillet. Saute 3 minutes or until tender; remove onion from skillet. Combine onion, lettuce, and almonds in a large bowl; toss gently. Divide lettuce mixture evenly among individual serving plates; top evenly with chicken strips. Drizzle evenly with reserved lemon juice mixture, and sprinkle with capers.
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