| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast, boneless, sk |
| 3 |
ts |
Butter Water |
| 1 |
ts |
Lemon juice |
| 1 1/2 |
ts |
Chicken bouillon mix |
|
|
Chopped parsley |
|
|
Lemon slices |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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