Mark'S Favorite Chicken

• 4 skinless boneless chicken breasts
• 2 chicken bouillon cubes
• 1 c. hot water
• 1/4 c. lemon juice
• 1 tsp. dried chives
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. garlic powder
• 1 tsp. dried dill
• 1 pkg. Pillsbury chicken gravy mix (5/8 oz.)

1. Put bouillon cubes in hot water.
2. While waiting for that to dissolve, mix together all dry ingredients, except for gravy mix. Coat chicken in seasonings.
3. Cook chicken after spraying pan with nonstick spray.
4. Cook at least 6 minutes on high for each side, turning every 3 minutes until chicken is done.
5. Add lemon juice to chicken bouillon.
6. Pour over chicken on medium heat.
7. Cook both sides while juice is boiling, 4 minutes each.
8. Sprinkle gravy mix over chicken and juices.
9. Boil for 1 minute.
10. Turn off heat and cover, stirring occasionally during the 1 minute.
11. Sauce will thicken to form a gravy.
12. Serve over noodles or rice or eat it alone with side dish.

chicken breasts, chicken bouillon cubes, water, lemon juice, chives, salt, pepper, garlic powder, dill, chicken gravy mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=462445 (may not work)