Monday, March 9, 2009

Lemon Butter Chicken

4 Chicken breast, boneless, skinless
3 teaspoons Butter
3 teaspoons Water
1 teaspoon Lemon juice
1 1/2 teaspoon Chicken bouillon mix
1 Chopped parsley
1 Lemon slices


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.


Mags said...

This sounds delicious - but how would you adjust it to freeze it? Cook it all first? Or just get it ready for the skillet and freeze it instead?
:) Mags
magsgraphics at gmail

mistihollrah said...

I cook the chicken and freeze it. This receipe just needs to be reheated.