Lemon Herb Chicken
- 4 boneless chicken breasts
- 2 Tbsp. herb of choice
- 1 Tbsp. salt
- 1/2 tsp. pepper
- 1/4 c. oil
- 1/2 c. chicken broth
- lemon juice from 1 lemon
- 1 Tbsp. zest from lemon, diced fine
- 3 Tbsp. flour
- Place chicken breast halves between sheets of waxed paper and pound slightly with mallet.
- Combine all dry ingredients, herbs, salt, pepper and 1/2 tablespoon of lemon zest with the flour. Dredge chicken breasts, one at a time, in flour.
- Shake off excess.
- Heat oil in skillet over medium heat.
- Add chicken breasts without crowding; brown on each side about 4 minutes or until lightly browned.
- Remove from skillet; drain all oil from skillet.
- Add about 3 tablespoons of flour and brown.
- Add chicken, broth and 1/2 tablespoon of zest, along with lemon juice. Simmer for 10 minutes or until tender.
- Makes 4 servings.
chicken breasts, herb of choice, salt, pepper, oil, chicken broth, lemon juice from, zest from lemon, flour
Taken from www.cookbooks.com/Recipe-Details.aspx?id=697328 (may not work)