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Recipe Summary

prep:
25 mins
cook:
8 mins
total:
33 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with salt and pepper. Place the flour in a shallow dish and dredge the chicken in the flour until coated on both sides, shaking off excess.

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  • Heat oil in a large skillet over medium-high heat. Add chicken to skillet. Cook for 4 to 5 minutes per side or until golden brown and cooked through; remove chicken from skillet and cover to keep warm. Reduce heat to medium. Add 1/2 cup of the chicken broth to the skillet; bring to boiling. Use a wooden spoon to scrape up any browned bits from the bottom of the pan and continue cooking for 1 minute more.

  • Add lemon slices and remaining 1/4 cup broth and lemon juice to the skillet. Turn heat to high and cook, stirring constantly, until the liquid is reduced to a syrupy glaze (about 2 1/2 minutes). Remove from heat and stir in the butter until melted. Drizzle sauce and lemon slices over chicken and sprinkle with parsley.

Nutrition Facts

240 calories; fat 13g; cholesterol 81mg; saturated fat 3g; carbohydrates 5g; mono fat 7g; poly fat 1g; protein 25g; vitamin a 194.4IU; vitamin c 5.3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 12mg; vitamin b6 0.9mg; folate 20.2mcg; vitamin b12 0.2mcg; sodium 392mg; potassium 441mg; calcium 10.1mg; iron 0.7mg.
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