| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main, Course–, Chicken | 4 | Servings | |
INGREDIENTS
| 8 | Boneless skinless chicken breast halves | |
| All-purpose flour; for dredging | ||
| Salt and pepper; to taste | ||
| 1/2 | c | Butter or margarine |
| 1 | Clove garlic; minced | |
| 1/2 | c | Fresh lemon juice |
| 1/3 | c | Fresh parsley; chopped |
| Lemon slices; for garnish |
INSTRUCTIONS
Pound chicken breasts with meat mallet. Coat chicken with flour; season with salt and pepper. Melt margarine in large skillet. Add chicken and garlic. Cook over medium heat until chicken is tender on all sides. Remove chicken to serving platter; keep warm. Add lemon juice to skillet, scraping drippings from bottom of pan. Bring to boil; boil 1 minute or until slightly thickened. Stir in parsley. Pour sauce over chicken. Garnish with lemon slices. Posted to MC-Recipe Digest V1 #755 by Creedenite@aol.com on Aug 21, 1997
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