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Lemon Chicken (with pasta)       Serves 4-6



When you're looking for something light and refreshing, but filling, our




Lemon Chicken is the answer.  Tender chicken breasts in a flavorful




lemon sauce served over pasta (or rice)  is a great start to your meal.  




•  4 Tbsp all-purpose flour plus 1 Tbsp cornstarch

•  1 tsp dried parsley

•  ¼ tsp pepper

•  6 boneless chicken breast halves, with or without skin on

•  5 Tbsp butter


•  4 Tbsp lemon juice

•  2 tsp chicken bouillon (I like Better Than Bouillon)

•  3 cups cooked pasta

•  1 cup frozen peas (optional)

You will need a large zip bag and a large skillet.  




1.  Combine flour, parsley and pepper in the large zip top bag.



      Add 2 of the chicken breasts to the flour mixture; shake well; 

      repeat with remaining pieces.

2.  Melt butter in the large skillet; brown chicken on both sides



      until nice and golden brown. Add the lemon juice and bouillon.

3.  Reduce heat; cover and simmer for 20 minutes until the chicken is tender.


      Internal temperature should be 165°F.  Remove chicken.


 4.  For the sauce, add ¾ cup of water to the drippings in the

       skillet; add the frozen peas: bring to simmer for 3 minutes.    


  Add cooked asparagus that has been cut into bite-sized pieces instead of



    peas.  Broccoli florets cut into small pieces would work too.

•  You could also do rice instead of pasta.  


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