Ingredients
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1 tablespoon lemon juice
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1/3 cup all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/8-1/4 teaspoon garlic powder
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1/4 cup butter
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1/2 cup hot water (I often use chicken broth)
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2 tablespoons lemon juice
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1 large egg, lightly beaten
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4 boneless skinless chicken breast halves
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2 teaspoons chicken bouillon granules
Instructions
- Combine egg and one tbsp lemon juice. Dip chicken in egg mixture.
- Combine flour and next three ingredients in a zip-top freezer bag. Add chicken; seal bag and shake to coat.
- Melt butter in a large, non-stick skillet over medium-high heat. Add chicken; cook approximately five minutes on each side or until done. Remove from pan, cover with aluminum foil to keep warm.
- Combine 1/2 cup hot water, bouillon, and two tbsp lemon juice, stirring until bouillon dissolves. Add bouillon mixture to skillet.
- Bring to boil, and cook over high heat for three minutes or until mixture reduces to 1/4 cup. Spoon sauce over chicken. Garnish, if desired.