Aunt Pat'S Lemon Chicken

• Boneless chicken breasts
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. margarine
• 1/4 c. cooking sherry
• 1/4 c. onion, chopped
• 2 Tbsp. grated lemon rind
• 2 Tbsp. lemon juice
• 1 c. water
• 2 Tbsp. flour
• 1/4 c. grated Parmesan cheese
• 1/4 tsp. paprika
• 2 Tbsp. fresh parsley, chopped
• 1 tsp. chicken bouillon granules or 1 cube

1. Flatten chicken to 1/2 inch thickness with mallet.
2. Sprinkle with salt and pepper.
3. Melt margarine in large skillet.
4. Brown chicken.
5. Transfer to 9 inch x 13 inch baking dish.
6. In skillet add sherry, onion, lemon rind, and lemon juice.
7. Cook until onion is tender.tdd water and bouillon.
8. Combine 1/4 cup water and flour.
9. Stir.
10. Add to liquid in skillet.
11. Cook and stir until thick.
12. Spoon sauce over chicken. Sprinkle with parmesan cheese, paprika, and parsley.
13. Bake at 350u0b0 for 15 minutes.

chicken breasts, salt, pepper, margarine, cooking sherry, onion, lemon rind, lemon juice, water, flour, parmesan cheese, paprika, fresh parsley, chicken bouillon granules

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129930 (may not work)