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Name: Lemon Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 Skinless chicken breast; Salt; pepper and paprika for; 3/4 c Water; divided; 1/4 c White wine; 1 ts Chicken bouillon powder; 2 ts Flour; 1 Lemon; thinly sliced

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INGREDIENTS

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

Servings

INSTRUCTIONS

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,

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Nutrition

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Serving Size: 1 Serving (968g)
Recipe Makes: 1 Servings

Calories: 1085
Calories from Fat: 109 (10%)

Amt Per Serving		% DV

	Total Fat 12.1g	16 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 2.8g
Cholesterol 547.9mg		169 %
Sodium 642.2mg		22 %
Potassium 2432.4mg		64 %
Total Carbohydrate 6.8g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 6.7g
Protein 219.1g		313 %
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.

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Calories per serving: 1085

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