Lemon Chicken

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.

Ingredients

• 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.

Instructions

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.

Options

• 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.

LAURA LEE ALICE
COOKS