| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Low-fat/low |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken breasts |
| 2 |
tb |
Flour |
| 1 1/2 |
ts |
Olive oil |
| 1 |
ts |
Butter |
| 1/2 |
c |
Chicken broth |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
In a non-stick skillet over a medium heat, melt butter and mix with olive
oil. Meanwhile coat chicken breasts with flour. Place chicken breasts in
skillet and brown both sides. Add lemon juice to broth. When chicken is
brown on both sides, pour broth with lemon juice into the skillet, cover
tightly with a lid, and turn heat down to medium low. Simmer for 15
minutes. Remove cover from skillet and reduce broth until thicked. Remove
chicken breasts and pour thickened sauce over top.
Posted to MC-Recipe Digest V1 #477 by Diane Lamere <dlamere@plantnet.com>
on Feb 09, 1997.
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