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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I've made this recipe for years - it's a family favorite. I found it in an old country cookbook many years ago. It is very tasty and easy to prepare. I recommend doubling the sauce so there's extra to serve with the chicken (the coating will absorb some of the sauce as it simmers). Ingredients:
2 eggs |
2 tablespoons lemon juice |
1/2 cup flour |
1/4 teaspoon garlic powder |
1/4 teaspoon paprika |
4 chicken breast fillets (pounded flat to reduce cooking time) |
1/4 cup butter (to cook all 4 pieces) |
2 chicken bouillon cubes |
1/4 cup boiling water |
2 tablespoons lemon juice |
Directions:
1. Beat 2 eggs with 2 tablespoons lemon juice in a small bowl.
2. Combine flour, garlic powder, and paprika in a bowl, mix well.
3. Dip chicken pieces in egg mixture then coat with flour mixture.
4. Saute chicken in butter in pan until brown.
5. Dissolve bouillon cubes in boiling water.
6. Add bouillon mixture to chicken with 2 tablespoons lemon juice.
7. Simmer, covered, for 20 minutes or until chicken is tender.
8. My chicken pieces are usually larger, so I remove them to a separate plate when cooked until others finish. I add the chicken back to the pan for the final step.
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