Tuesday, April 6, 2010

Garlic Lemon Chicken

So, Monday night we tried out a new recipe, only I'm pretty sure I might have made this one before. Either way, it's a keeper. The sauce is flavorful, yet light. I have had other lemon chicken dishes that feel so heavy, but this one did not. I actually doubled up the sauce portion of the recipe and before pouring it over my chicken, I tossed some pasta in it. I then put the pasta back into it's own dish and added some Parmesan cheese and served this on the side. I also cut my chicken into tenderloins, so it cooked a little quicker too.

4 boneless, skinless chicken breasts, flattened
1/4 cup flour
salt and pepper

Lightly coat the chicken with flour and season with salt and pepper. Fry in hot oil for about 5 minutes per side, until the chicken is cooked through. Remove from pan.

Sauce:
1/2 c chicken broth
1 tsp minced garlic
1 Tbsp lemon juice
2 tsp butter

Add all to the pan. Cook for a few minutes, until butter is melted and mixture is smooth. Pour over chicken.

Have you tried a new recipe lately? Share a link in the comments.

This post shared at the Grocery Cart Challenge Recipe Swap.