Ingredients
4 chicken breasts, boned
1 Tbsp. lemon juice
1 beaten egg
1/4 c. flour
1/4 tsp. garlic powder
1/4 tsp. paprika
4 Tbsp. margarine
4 cubes chicken bouillon
1 c. boiling water
4 Tbsp. lemon juice
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Mix the 1 tablespoon lemon juice and egg. Mix the 1/4 cup flour, garlic powder and paprika. Dip the chicken in the lemon juice and egg mixture, then into the flour mixture. Saute in the margarine. Mix the bouillon, boiling water and 4 tablespoons lemon juice. Add the chicken. Cover and simmer 20 minutes. Stir 1 tablespoon flour into sauce after removing breasts. Serve over rice.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lemon zest and pepper blend — wings, fish, grilled chicken
Rotisserie attachment for Weber kettle — whole chicken, prime rib