| 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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