LOCATION: Recipes >> Poultry >> Lemon 12
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Lemon 12
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Chicken with Lemon Sauce
Servings: 6
6 medium skinless, boneless chicken breast halves (1 1/2 pounds)
1/4 cup unsifted flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons margarine or butter
1 cup chicken broth
3 tablespoons unsifted flour
1/4 cup lemon juice
1 teaspoon sugar
2 tablespoons chopped fresh chives
Rinse chicken, pat dry. Combine 1/4 cup flour, salt and pepper in
plastic bag. Add chicken pieces, a few at a time, shaking to coat.
Cook chicken in hot margarine or butter in large skillet over
medium-high heat 8 to 10 minutes or until tender and no longer
pink, turning once. (Reduce heat as necessary during cooking to
prevent over browning.) Remove from skillet, reserving any drippings.
Keep warm.
For sauce, combine broth and 3 tablespoons flour in screw-top jar.
Cover and shake well, add to skillet. Cook and stir until thickened
and bubbly. Cook and stir 1 minute longer. Stir in ReaLemon and
sugar, heat through. Serve sauce over chicken. Sprinkle with
chives.
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