Lemon Chicken

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Lemon Chicken Ingredients

4 Skinless chicken breast	1 ts Chicken bouillon powder
Salt; pepper and paprika for	2 ts Flour
3/4 c Water; divided	1 Lemon; thinly sliced
1/4 c White wine

Instructions for Lemon Chicken

Preheat oven to 375. Spray a non-stick frying pan with a non stick release agent. Season chicken to taste with salt, pepper and paprika. Heat frying pan and saute chicken until nicely browned ( about 10 minutes). Add in about 1/4 cup water near the end to loosen chicken from the pan. Remove chicken to a shallow baking dish. To the pan juices add the white wine, 1/2 cup water and the chicken bouillon and heat through. Meanwhile mix the lemon juice and flour. Pour into the frying pan and stir until the sauce thickens. Pour sauce over chicken, top with the lemon slices, and bake at 375 for 20 minute. And enjoy. Posted to JEWISH-FOOD digest by Bob & Carole Walberg on Nov 06, 1998, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized