| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Whole chicken breasts; halve |
| 1/8 |
ts |
Garlic powder |
| 1 |
lg |
Egg |
| 1/4 |
c |
Butter |
| 3 |
tb |
Emon juice |
| 2 |
ts |
Chicken bouillon granules |
| 1/4 |
c |
Flour |
| 1/2 |
c |
Boiling water. |
| 1/8 |
ts |
Paprika |
INSTRUCTIONS
Beat the egg with 1 tablespoon of lemon juice. Combine flour, garlic
powder and paprika. Dip chicken pieces in egg mixture, then in flour
mixture. Brown in butter in skillet. Dissolve granules in boiling
water and add with remaining lemon juice to skillet. Cover and simmer
for 20 minutes. Serves 4.
Per serving: 648 Calories (kcal); 40g Total Fat; (56% calories from
fat); 63g Protein; 6g Carbohydrate; 264mg Cholesterol; 500mg Sodium
Food Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 0 Vegetable; 0 Fruit;
2
1/2 Fat; 0 Other Carbohydrates
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