Chicken breasts with lemon juice
Beat egg with 1 Tablespoon lemon juice.
Combine flour, garlic powder and paprika.
Dip chicken into egg mixture, then into flour mixture.
In skillet, brown chicken in margarine.
Add to skillet with the remaining lemon juice. Cover. Simmer for about an hour or until tender, making sure liquid does not boil out.
I typically use about 1 1/2 to 2 cups of water and mix with 2 bouillon cubes. This gives me enough liquid to completely cover the chicken and results in very tender meat.
I imagine you could buy a can of chicken broth to cook the chicken, rather than buying bouillon. Add water to broth to give enough liquid.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 277 | ||
Calories from Fat: 118 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 68.7mg | 21 % | |
Sodium 230.2mg | 8 % | |
Potassium 322.2mg | 8 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 11.2g | ||
Protein 27.7g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 277
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