Chicken with Lemon Sauce

I made this dish the other night, and it was delicious!  Serve on a bed of angel hair pasta, or rice pilaf.  3 large chicken breasts feed four.




Enjoy!

3 large skinless, boneless chicken breasts 
1/2 cup flour
2 tablespoons vegetable oil (or more if needed)
1 minced garlic clove
1 cup low sodium chicken broth
1/2 lemon
1/4 cup lemon juice
3 tablespoons butter
1/4 cup minced parsley
Salt and pepper to taste

• Preheat oven to 200 degrees.  Keep an oven serving platter handy
• Cut chicken breasts into 1/2 inch pieces
• Season with salt and pepper and place in flour
• Shake off excess flour
• Heat oil in a large skillet.  Pan-fry pieces until lightly browned on both sides
• Remove chicken and place in oven on serving platter
• Remove all but a thin coating of oil from pan
• Stir in garlic, and mix for 20 seconds
• Pour in chicken broth
• Scrape bottom to dissolve brown bits
• Stir in lemon slices and bring to boil
• Cook until sauce reduces to 2/3 cup (5+ minutes)
• Add lemon juice and simmer until sauce is slightly thickened
• Add butter, and melt
• Add chicken, and cook until no longer pink. (add more broth if necessary)
• **I covered the pan so that the moisture would not escape
• Add parsley
• Pour over pasta or rice

-Queenie Cuisine