Swiss Chicken With Sauce

• 2 tablespoons flour
• 12 teaspoon salt
• 1 dash white pepper
• 3 lbs frying chicken, cut into pieces
• 14 cup oil
• 34 cup water
• 2 chicken bouillon cubes
• 1 egg, beaten
• 3 tablespoons lemon juice
• 2 tablespoons parsley, chopped

1. Combine flour, salt and pepper.
2. Dredge chicken pieces with flour mixture and brown on all sides in oil in skillet.
3. Add water and bouillon cubes; cover and simmer about 30 minutes until chicken is tender.
4. Remove chicken from pan.
5. Temper the egg with a bit of warm broth, mix in lemon juice and blend into stock in skillet.
6. Add parsley and heat gently (do not boil).
7. Serve sauce over chicken.

flour, salt, white pepper, chicken, oil, water, chicken bouillon cubes, egg, lemon juice, parsley

Taken from www.food.com/recipe/swiss-chicken-with-sauce-456017 (may not work)