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Name: Skillet Lemon Chicken
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 4 medium Chicken breast halves skinless and boneless; 2 tablespoons All purpose flour + 1 1/2 teaspoons; 1/2 teaspoon Salt; 1 large Egg; 2 teaspoons Olive oil; 2 tablespoons Margarine or butter; 3 cloves garlic crushed with side or chef's knife; 1/2 lemon thinly sliced; 1/2 cup chicken broth; 1/4 cup Dry white wine; 2 tablespoons Fresh lemon juice; 2 tablespoons capers drained; 1 tablespoon Fresh parsley leaves chopped; lemon leaves

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INGREDIENTS

4 medium Chicken breast halves ; skinless and boneless
2 tablespoons All purpose flour ; + 1 1/2 teaspoons
1/2 teaspoon Salt
1 large Egg
2 teaspoons Olive oil
2 tablespoons Margarine or butter
3 cloves garlic ; crushed with side or chef's knife
1/2 lemon ; thinly sliced
1/2 cup chicken broth
1/4 cup Dry white wine
2 tablespoons Fresh lemon juice
2 tablespoons capers ; drained
1 tablespoon Fresh parsley leaves ; chopped
lemon leaves

Servings

INSTRUCTIONS

1. Between 2 sheets plastic wrap, with meat mallet or rolling pin, pound chicken breasts to flatten slightly. On waxed paper, mix 2 tablespoons flour with salt. In pie plate, with fork, beat egg. Coat chicken with flour mixture, then dip in egg.

2. In nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Stir in 1 tablespoon margarine or butter until melted. Add chicken; cook 5 minutes. Reduce heat to medium; turn chicken and cook about 8 to 10 minutes longer, until juices run clear when chicken is pierced with tip of knife. Transfer chicken to warm platter.

3. Add garlic and lemon slices to drippings in skillet cook until golden. In cup, mix chicken broth, wine, lemon juice, and 1 1/2 teaspoons flour until smooth; stir into mixture in skillet. Heat sauce to boiling; boil 1 minute. Stir in capers and remaining 1 tablespoon margarine or butter until margarine or butter melts. Discard garlic. Arrange lemon slices over and between chicken breasts. Pour sauce over chicken. Sprinkle with chopped parsley. Garnish platter with lemon leaves. Makes 4 main-dish servings.

NOTES

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Skillet Lemon Chicken

4 medium Chicken breast halves skinless and boneless
2  tablespoons All purpose flour + 1 1/2 teaspoons
1/2 teaspoon Salt 
1 large Egg 
2 teaspoons Olive oil 
2 tablespoons Margarine or butter 
3 cloves garlic crushed with side or chef's knife
1/2  lemon thinly sliced
1/2  cup chicken broth 
1/4  cup Dry white wine 
2 tablespoons Fresh lemon juice 
2 tablespoons capers drained
1 tablespoon Fresh parsley leaves chopped
  lemon leaves

1. Between 2 sheets plastic wrap, with meat mallet or rolling pin, pound chicken  breasts to flatten slightly. On waxed paper, mix 2 tablespoons flour with salt. In pie plate, with fork, beat egg. Coat chicken with flour mixture, then dip in egg.

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Nutrition

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Serving Size: 1 Serving (215g)
Recipe Makes: 4 Servings

Calories: 285
Calories from Fat: 133 (47%)

Amt Per Serving		% DV

	Total Fat 14.8g	20 %
	Saturated Fat 2.9g	14 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 4g
Cholesterol 123mg		38 %
Sodium 502.4mg		17 %
Potassium 405.7mg		11 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 6.2g
Protein 30.1g		43 %
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: 285

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