Lemon Butter Glazed Chickenpoultry 4 chicken breast, boneless, sk 3 teaspoon butter water 1 teaspoon lemon juice 1 1/2 teaspoon chicken bouillon mix 1 chopped parsley 1 lemon slices Coat chicken in a small amount of flour, shake to remove excess. Melt butter in a non-stick frypan. Add chicken breasts and saute each side until lightly browned. Add water, lemon juice and chicken bouillon mix to pan; stir until dissolved. Bring to a boil. Cover and simmer 5 to 7 min. Remove chicken from pan; keep warm. Cook and stir pan juices over high heat until thickened and syrupy, 1 or 2 min. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices. Source: Gail Teichmann |
