Lemon Butter Chicken
- 4 pieces Chicken Breasts
- 1 whole Egg
- Bread Crumbs, Enough To Coat Chicken
- 2 cups Water
- 2 cubes Chicken Bouillon , Large Or Extra Large
- 1 stick Butter
- 2 cups Fresh Mushrooms, Sliced
- 1 whole Fresh Lemon, Juiced
- Preheat the oven to 350 degrees.
- Cut chicken breasts into pieces.
- Coat each chicken piece in the egg and then toss it into the bread crumbs.
- Either deep fry them in a fry daddy or pan fry them until brown.
- Drain them on paper towels to soak up any grease.
- Put the chicken pieces into a deep (oven proof) dish.
- In a separate saucepan, boil the 2 cups of water and 2 chicken bouillon cubes.
- After this boils, add either 1/2 or 1 stick of butter or margarine (depending on how much you like butterboth work well), sliced mushrooms and fresh squeezed lemon juice.
- Cook for 5 minutes.
- Pour mixture over chicken pieces.
- Cook covered in the oven for 45 minutes.
chicken breasts, egg, bread, water, chicken bouillon, butter, fresh mushrooms, fresh lemon
Taken from tastykitchen.com/recipes/main-courses/lemon-butter-chicken/ (may not work)